Orange-Pistachio Quinoa Salad Recipe

This Orange-Pistachio Quinoa Salad has become an absolute staple in our household, and for good reason. It’s that perfect dish that manages to be both incredibly healthy and utterly delicious, a rare and wonderful combination! From weeknight dinners to weekend potlucks, this vibrant salad consistently earns rave reviews. My family, even the picky eaters, devour it – the bright citrusy notes from the oranges, the satisfying chew of the quinoa, and the delightful crunch of pistachios create a symphony of textures and flavors that is simply irresistible. It’s refreshing enough for a warm summer day, yet substantial enough to be enjoyed year-round. If you’re looking for a salad that’s anything but boring, packed with nutrients, and bursting with Mediterranean-inspired flavors, then look no further. This Orange-Pistachio Quinoa Salad is about to become your new favorite too!

Ingredients

This recipe is all about fresh, high-quality ingredients that work together harmoniously. Here’s what you’ll need to create this vibrant and flavorful Orange-Pistachio Quinoa Salad:

For the Salad:

• 1 cup Quinoa: Choose white, red, or tri-color quinoa – all work beautifully. Quinoa is the protein-packed base of our salad, offering a nutty flavor and satisfying texture. Ensure you rinse it thoroughly before cooking to remove any bitterness.
• 2 cups Water or Vegetable Broth: Using vegetable broth instead of water will add an extra layer of flavor to the quinoa. Low-sodium broth is preferred to control the salt content.
• 2 Large Oranges: Look for juicy oranges, like Navel or Valencia. We’ll be using both the segments and the zest for maximum citrusy impact. The sweetness and tang of fresh oranges are crucial to the salad’s bright flavor profile.
• 1/2 cup Shelled Pistachios: Unsalted, roasted pistachios are ideal. Roasting enhances their nutty flavor and provides a wonderful crunch. Pistachios not only add flavor and texture but also contribute healthy fats and a beautiful green hue.
• 1/2 cup Kalamata Olives: Pitted Kalamata olives bring a briny, savory counterpoint to the sweetness of the oranges and the nuttiness of the pistachios. Their distinctive flavor is key to the Mediterranean influence of this salad.
• 1/2 cup Red Onion: Finely diced red onion adds a subtle sharpness and bite. Red onion is milder than white onion and provides a lovely color contrast in the salad.
• 1/4 cup Fresh Parsley: Chopped fresh parsley adds a fresh, herbaceous note and a vibrant green color. Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor.
• 1/4 cup Fresh Mint: Chopped fresh mint adds a cooling, refreshing element that complements the citrus and pistachios perfectly. Mint elevates the salad with its aromatic freshness.
• Optional: 1/2 cup Crumbled Feta Cheese (or Vegan Feta): For those who enjoy a creamy, salty element, feta cheese is a fantastic addition. Vegan feta alternatives work equally well for a dairy-free version.

For the Orange-Citrus Vinaigrette:

• 1/4 cup Fresh Orange Juice: Use freshly squeezed orange juice from one of the oranges you’re using for the salad. Freshly squeezed juice provides the best flavor and brightness.
• 2 tablespoons Extra Virgin Olive Oil: Choose a good quality extra virgin olive oil for its flavor and health benefits. Olive oil forms the base of the vinaigrette and adds richness.
• 2 tablespoons Lemon Juice: Freshly squeezed lemon juice adds a bright, tangy counterpoint to the orange juice and balances the sweetness.
• 1 tablespoon White Wine Vinegar: White wine vinegar adds a touch of acidity and complexity to the vinaigrette. Apple cider vinegar can be substituted if needed.
• 1 tablespoon Honey or Maple Syrup: A touch of sweetness balances the acidity of the citrus and vinegar. Honey or maple syrup are natural sweeteners that work wonderfully. For a vegan option, ensure you use maple syrup.
• 1 teaspoon Dijon Mustard: Dijon mustard emulsifies the vinaigrette and adds a subtle tangy depth of flavor.
• 1/2 teaspoon Orange Zest: Zest from one of the oranges intensifies the orange flavor in the dressing and ties it to the salad. Make sure to zest before segmenting the oranges.
• 1/4 teaspoon Salt: Adjust to taste. Salt enhances all the flavors in the vinaigrette and the salad.
• 1/4 teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and complexity. Adjust to taste.

Instructions

Follow these simple step-by-step instructions to create your delicious Orange-Pistachio Quinoa Salad:

Step 1: Cook the Quinoa

1. Rinse the Quinoa: Place the quinoa in a fine-mesh sieve and rinse thoroughly under cold running water for about 1-2 minutes, until the water runs clear. This removes saponins, which can give quinoa a bitter taste.
2. Combine Quinoa and Liquid: In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth.
3. Bring to a Boil: Bring the mixture to a boil over medium-high heat.
4. Simmer and Cook: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is cooked through. The quinoa is cooked when the germ ring (a white ring around the grain) is visible and the grains are tender.
5. Fluff and Cool: Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Then, fluff the quinoa with a fork and transfer it to a large bowl to cool completely. Cooling the quinoa before adding other ingredients prevents the salad from becoming soggy and allows the flavors to meld better.

Step 2: Prepare the Oranges

1. Zest the Oranges: Before segmenting, zest one of the oranges using a microplane or fine grater. Be careful to only zest the orange part of the peel, avoiding the white pith underneath, which can be bitter. Set the zest aside for the vinaigrette.
2. Segment the Oranges: Cut the top and bottom off both oranges. Stand one orange upright on a cutting board and, following the curve of the orange, slice away the peel and white pith in strips from top to bottom. Repeat with the second orange.
3. Release the Segments: Hold a peeled orange over a bowl to catch the juices. Working over the bowl, cut along one side of a segment membrane, close to the membrane, and then along the other side to release the segment. Repeat until all segments are released, leaving behind the membranes. Squeeze any remaining juice from the membranes into the bowl – this juice adds extra flavor to the salad.

Step 3: Prepare the Pistachios, Olives, and Red Onion

1. Toast the Pistachios (Optional but Recommended): Toasting pistachios enhances their flavor and crunch. You can toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Alternatively, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Let them cool completely before chopping.
2. Chop the Pistachios: Roughly chop the cooled, roasted pistachios. You want a mix of textures, so some can be finely chopped and others more coarsely chopped.
3. Slice the Olives: Slice the Kalamata olives in half or quarters, depending on their size. If they are already pitted, this step is quick and easy.
4. Dice the Red Onion: Finely dice the red onion. If you find red onion too strong, you can soak the diced onion in cold water for 10 minutes, then drain and pat dry to mellow its flavor.

Step 4: Prepare the Fresh Herbs

1. Chop the Parsley: Rinse the fresh parsley and pat it dry. Finely chop the parsley leaves, discarding the stems.
2. Chop the Mint: Rinse the fresh mint and pat it dry. Finely chop the mint leaves, discarding the stems.

Step 5: Make the Orange-Citrus Vinaigrette

1. Combine Vinaigrette Ingredients: In a small bowl or jar, whisk together the fresh orange juice, lemon juice, extra virgin olive oil, white wine vinegar, honey or maple syrup, Dijon mustard, orange zest, salt, and black pepper.
2. Whisk or Shake Vigorously: Whisk vigorously until the vinaigrette is well emulsified and slightly thickened. If using a jar, seal the jar tightly and shake vigorously.
3. Taste and Adjust: Taste the vinaigrette and adjust seasonings as needed. You may want to add a little more salt, pepper, honey/maple syrup, or lemon juice to reach your desired flavor balance.

Step 6: Assemble the Salad

1. Combine Salad Ingredients: In the large bowl with the cooled quinoa, add the orange segments, chopped pistachios, sliced Kalamata olives, diced red onion, chopped parsley, and chopped mint.
2. Pour Vinaigrette Over Salad: Pour the orange-citrus vinaigrette over the salad ingredients.
3. Toss Gently: Gently toss everything together until the salad is well coated with the vinaigrette. Be careful not to over-mix, especially if you’ve added feta cheese, as it can crumble.
4. Add Feta Cheese (Optional): If using feta cheese, gently crumble it over the salad and lightly toss to combine.
5. Chill (Optional but Recommended): For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Step 7: Serve and Enjoy!

1. Taste and Adjust Seasoning Again: Before serving, taste the salad one last time and adjust seasoning if needed. You may want to add a little more salt, pepper, or a squeeze of lemon juice.
2. Garnish (Optional): Garnish with extra chopped pistachios, fresh mint sprigs, or orange zest, if desired, for visual appeal.
3. Serve Chilled or at Room Temperature: This salad is delicious served chilled or at room temperature. Enjoy!

Nutrition Facts

This Orange-Pistachio Quinoa Salad is not only delicious but also packed with nutrients. Here’s an estimated nutritional breakdown per serving:

Servings: Approximately 6 servings

Calories per Serving: Approximately 350-400 calories (This is an estimate and can vary based on specific ingredient brands and portion sizes. Adding feta cheese will increase the calorie count.)

Approximate Nutritional Breakdown per Serving (without feta):

• Protein: 8-10 grams
• Fat: 20-25 grams (primarily healthy fats from olive oil and pistachios)
• Saturated Fat: 2-3 grams
• Cholesterol: 0 mg
• Sodium: 200-300 mg (can vary based on broth and olive sodium content)
• Carbohydrates: 35-40 grams
• Fiber: 5-7 grams
• Sugar: 15-20 grams (naturally occurring sugars from oranges)

Key Nutritional Highlights:

• Good Source of Protein: Quinoa is a complete protein, providing all nine essential amino acids.
• Rich in Healthy Fats: Olive oil and pistachios provide monounsaturated and polyunsaturated fats, beneficial for heart health.
• High in Fiber: Quinoa, fruits, and vegetables contribute to a high fiber content, promoting digestive health and satiety.
• Excellent Source of Vitamins and Minerals: Oranges are rich in Vitamin C, while pistachios and quinoa provide various vitamins and minerals like Vitamin E, magnesium, and iron.
• Antioxidant-Rich: The combination of colorful ingredients like oranges, pistachios, and olives provides a wealth of antioxidants, which help protect against cell damage.

Please note that these are estimates and can vary depending on the exact ingredients used and serving sizes. For more precise nutritional information, you can use a nutrition calculator with the specific brands of ingredients you use.

Preparation Time

The Orange-Pistachio Quinoa Salad is relatively quick and easy to prepare, especially if you’ve made quinoa before. Here’s a breakdown of the estimated preparation times:

• Prep Time: Approximately 25-30 minutes (This includes rinsing and cooking quinoa, segmenting oranges, chopping vegetables and herbs, toasting pistachios if desired, and making the vinaigrette).
• Cook Time: Approximately 20 minutes (for cooking the quinoa).
• Total Time: Approximately 45-50 minutes.
• Chilling Time (Optional but Recommended): 30 minutes or more. While not active preparation time, chilling enhances the flavor and is recommended if time allows.

Make-Ahead Tip: You can significantly reduce the active preparation time on the day of serving by preparing components in advance. The quinoa can be cooked and cooled a day ahead. The vinaigrette can also be made ahead and stored in the refrigerator. Chopping vegetables and herbs can also be done in advance and stored separately in airtight containers in the refrigerator. Assembling the salad just before serving will then be quick and easy.

How to Serve

This versatile Orange-Pistachio Quinoa Salad can be served in a variety of ways, making it perfect for different occasions and meals. Here are some serving suggestions:

• As a Side Dish:
  • Alongside Grilled Protein: Pairs wonderfully with grilled chicken, fish (like salmon or cod), shrimp, or tofu. The bright flavors of the salad complement richer grilled dishes beautifully.
  • With Roasted Vegetables: Serve alongside roasted vegetables like asparagus, broccoli, bell peppers, or zucchini for a balanced and colorful meal.
  • As a BBQ Side: A refreshing and healthy alternative to traditional potato salad or coleslaw at barbecues and picnics.
  • Part of a Mezze Platter: Include it on a Mediterranean-style mezze platter with hummus, pita bread, falafel, and other dips and appetizers.
• As a Main Course:
  • Vegetarian Main Course: It’s substantial enough to be a satisfying vegetarian main course, especially with the addition of feta cheese or vegan feta for extra protein and richness.
  • Add Protein for a Heartier Meal: Boost it into a more substantial main course by adding grilled chicken, chickpeas, white beans, or baked tofu directly into the salad.
  • Serve Over Greens: For a lighter main course salad, serve a portion of the Orange-Pistachio Quinoa Salad over a bed of mixed greens or baby spinach.
• For Different Occasions:
  • Lunch: Pack it for a healthy and flavorful lunch that will keep you satisfied throughout the afternoon. It travels well and tastes great even after sitting for a while.
  • Dinner: A perfect light and refreshing dinner option, especially on warmer evenings.
  • Potlucks and Gatherings: This salad is always a crowd-pleaser at potlucks, picnics, and parties. It’s visually appealing, travels well, and caters to various dietary preferences.
  • Holiday Side Dish: Its vibrant colors and fresh flavors make it a great addition to holiday meals, especially Thanksgiving or Christmas, offering a lighter and brighter option alongside heavier dishes.
• Serving Temperature:
  • Chilled: Enjoy it chilled straight from the refrigerator, especially refreshing in warmer weather.
  • Room Temperature: It’s also delicious served at room temperature, allowing the flavors to be even more pronounced.
  • Slightly Warm (Quinoa): For a heartier winter salad, you can serve it slightly warm with freshly cooked quinoa, while keeping the other ingredients at room temperature or chilled for contrast.

Additional Tips for the Best Orange-Pistachio Quinoa Salad

Here are five helpful tips to elevate your Orange-Pistachio Quinoa Salad to the next level:

1. Toast Your Pistachios: Don’t skip toasting the pistachios! Toasting them, whether in a skillet or oven, brings out their nutty flavor and creates a much more satisfying crunch that complements the other textures in the salad. It takes just a few extra minutes but makes a significant difference in the overall taste and experience.
2. Make it Ahead (But Dress Just Before Serving): This salad is fantastic for meal prepping. You can cook the quinoa, chop the vegetables and herbs, and even make the vinaigrette up to a day or two in advance. Store each component separately in airtight containers in the refrigerator. However, it’s best to dress the salad just before serving to prevent the quinoa from absorbing too much dressing and becoming soggy, and to keep the fresh herbs vibrant.
3. Don’t Overcook the Quinoa: Perfectly cooked quinoa should be tender but still have a slight bite. Overcooked quinoa can become mushy and detract from the texture of the salad. Follow the cooking instructions carefully and check for doneness around the 15-minute mark. The germ ring should be visible, and the grains should be fluffy, not mushy.
4. Adjust Sweetness and Acidity to Your Preference: Taste the vinaigrette and the finished salad and adjust the sweetness and acidity to your liking. If you prefer a tangier salad, add a bit more lemon juice or vinegar. If you like it slightly sweeter, add a touch more honey or maple syrup. Personalizing the flavors to your taste will make you enjoy the salad even more.
5. Experiment with Variations: This recipe is a wonderful base for experimentation! Feel free to get creative and try different variations. You could add other citrus fruits like grapefruit or blood oranges, incorporate different nuts like almonds or walnuts, use different herbs like dill or cilantro, or add other vegetables like cucumber or bell peppers. Don’t be afraid to customize the salad to your own preferences and what you have on hand.

Frequently Asked Questions (FAQ)

Here are some frequently asked questions about the Orange-Pistachio Quinoa Salad to help you make it perfectly every time:

Q1: Can I make this salad ahead of time?

A: Yes, absolutely! This salad is a great make-ahead dish. In fact, the flavors often meld and improve after sitting for a while. You can prepare all the components – cook the quinoa, chop the vegetables and herbs, and make the vinaigrette – up to 1-2 days in advance. Store each component separately in airtight containers in the refrigerator. When you’re ready to serve, simply combine the ingredients and dress the salad. Avoid dressing the salad too far in advance, as the quinoa can absorb the dressing and become a bit soggy, and the fresh herbs are best added just before serving for maximum freshness.

Q2: Can I substitute any of the ingredients?

A: Yes, this recipe is quite flexible. Here are some common substitutions:

• Quinoa: You can substitute other grains like couscous, farro, or bulgur, but quinoa is gluten-free and offers a great nutritional profile.
• Pistachios: Almonds, walnuts, or pecans would also work well for crunch and nutty flavor. Sunflower seeds or pumpkin seeds are good nut-free options.
• Kalamata Olives: Green olives or capers can be used for a similar briny flavor.
• Red Onion: Shallots or thinly sliced scallions can be substituted for a milder onion flavor.
• Fresh Herbs: If you don’t have parsley or mint, you can try other fresh herbs like cilantro, dill, or basil, although they will slightly alter the flavor profile.
• Honey/Maple Syrup: Agave nectar or even a pinch of sugar can be used as sweeteners.
• White Wine Vinegar: Apple cider vinegar or red wine vinegar can be used as substitutes.

Q3: Is this salad gluten-free and vegan?

A: Yes, as written, this Orange-Pistachio Quinoa Salad is naturally gluten-free. Quinoa is a gluten-free grain, and all other ingredients are naturally gluten-free.

To make it vegan, simply omit the feta cheese or use a vegan feta cheese alternative. The vinaigrette is already vegan if you use maple syrup instead of honey. Double-check the Dijon mustard label to ensure it’s vegan, as some brands may use honey.

Q4: How long does this salad last in the refrigerator?

A: Properly stored in an airtight container in the refrigerator, this salad will last for 3-4 days. The flavors will continue to develop over time. However, the texture of the fresh herbs and pistachios might soften slightly after a couple of days. It’s best to consume it within 3 days for optimal texture and freshness.

Q5: Can I add protein to make it a more substantial meal?

A: Absolutely! Adding protein is a great way to make this salad a more complete and satisfying meal. Here are some protein additions that would work well:

• Grilled Chicken or Shrimp: Adds a classic protein element that pairs wonderfully with the citrus flavors.
• Chickpeas or White Beans: For a vegetarian protein boost, add a can of drained and rinsed chickpeas or white beans.
• Baked Tofu or Tempeh: Cubed and baked tofu or tempeh provides a plant-based protein option.
• Hard-Boiled Eggs: Sliced or quartered hard-boiled eggs are a simple and classic protein addition to salads.
• Grilled Halloumi Cheese: For a salty and savory protein, grilled halloumi cheese, cut into cubes, would be delicious.

Simply toss your chosen protein into the salad when you assemble it. This will transform the Orange-Pistachio Quinoa Salad into a hearty and satisfying main course.

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