Quinoa Salad with Golden Raisins and Pistachios
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- 1 cup cooked quinoa
- ¼ cup golden raisins
- ½ cup chopped pistachios
- 1 Tbsp. extra virgin olive oil
- 1 cup chopped parsley
- 3 Tbsp. freshly squeezed lemon juice
- ⅛ tsp. salt
- Pinch of hot red pepper flakes
- Ground pepper to taste
For Mustard Vinaigrette Dressing:
- ½ cup wine vinegar
- ½ tsp. pepper
- 2 Tbsp. dijon mustard
- ¼ cup olive oil
- 1 tsp. salt
Cover raisins with ⅓ cup boiling water.
Cover with plastic wrap and let sit for about 5 minutes before draining the excess liquid.
In a medium bowl combine the quinoa, raisins and all remaining ingredients. Stir to combine.
Adjust seasonings as desired. Chill for about 15 minutes and serve.
Saturated Fat: 1.38 g
Sodium: 93 mg
Total Carbohydrate: 23.4 g
Fiber: 3.8 g
Protein: 5.7 g
Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services.