A quick & delicious make ahead addition to your Easter spread.
I’ve been on a pistachio kick lately (can you blame me?) and let me tell you they are particularly magical when tossed with fresh peas, sweet apricots, and cool mint. Quinoa provides the heft and the whole dish is tied together with red pepper flakes and orange zest.
Everything I want in a salad and then some.
Each pretty portion is packed with antioxidants, vitamins, minerals, protein and fiber. Pistachios provide healthy fats and the quinoa is rich in iron which helps keep our red blood cells healthy. I like to eat this as a light vegan meal, but I think it would be absolutely fabulous as a side dish at your Easter brunch. This fresh and flavorful salad can be served warm, at room temperature or you can easily prepare the salad in advance, pop it in the fridge and add the nuts before serving.
Light. fresh. nourishing.
*Versatility is the name of this salad’s game! You could add some white beans or chickpeas to bump up the protein, or for a vegetarian option you could top with a fried egg or some crumbled goat cheese.
Sweet Pea Quinoa with Pistachios, Apricots & Mint recipe
serves 4-6
1 cup quinoa, rinsed
1 1/2 cups vegetable broth
1 cup fresh or frozen peas (cooked if using frozen)
1 cup pistachios
1/2 cup dried apricots (unsulfured), chopped
2 green onions, sliced
2 Tbsp. minced fresh mint leaves
1 Tbsp. red pepper flakes (more or less depending on your preference)
1 Tbsp. orange zest
In a medium saucepan, heat the vegetable broth over medium-high heat until it comes to a boil. Add the quinoa and stir. Bring back to a boil, then turn down the heat to low and simmer, covered, until the quinoa absorbs the water, about 15 minutes. Remove from heat and set aside for 10 minutes, still covered. This will allow the quinoa to fully absorb the water and become nice and fluffy.
Assembly: Place cooked quinoa in a large bowl and toss with remaining ingredients. Allow flavors to marinate at least 10 minutes before serving.
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