Quinoa Pistachio Salad


By Toni Okamoto

National Pistachio Day was February 26th and inspired me to make this Quinoa Pistachio Salad. I was meal prepping for a weekend dance intensive and this turned out to be the perfect meal! It was protein-packed, light, and helped me sustain my energy. Give it a try!


  • 2 cups vegetable broth
  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 1/2 cup coarsely chopped mint leaves
  • 1/2 cup dry-roasted pistachios, unsalted
  • 1/2 cup dried cranberries
  • 1 scallion, thinly sliced
  • handful of grape tomatoes, halved
  • 1 lemon, juiced
  • 1/2 teaspoon lemon zest
  • salt and ground black pepper to taste


Bring the veggie broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.

Stir mint, pistachios, dried cranberries, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper. Enjoy!


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