Pistachio Date Quinoa Salad
A salad as diverse as it is delicious. Serve warm for best flavor.
Ingredients
- For the Salad:
- ½ cup (85 g) quinoa, uncooked
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ¾ cup (210 ml) water
- ¼ teaspoon salt, optional
- ½ (25 g) small yellow onion, diced
- 1½ cups (45 g) fresh spinach
- ¼ cup (15 g) Italian flat leaf parsley, chopped
- ½ can (75 g) chickpeas, drained, rinsed
- ½ cup (80 g) dates, pitted
- ¼ cup (40 g) pistachio nuts, toasted, shelled
- For the Dressing:
- 1 Tablespoon extra virgin olive oil
- 1½ Tablespoons fresh lemon juice
- 1 Tablespoon lime zest
- ¼ teaspoon ground coriander
- ½ pinch ground black pepper
- ¼ teaspoon salt, optional
Directions
1. Pour quinoa into a 2-quart pot and toast over medium heat for 3 to 4 minutes until the grains are dry and lightly toasted. Add cumin and fennel seed and toast another minute, then add water and salt. Bring to a boil, stir a few times, and cover with a lid. Reduce heat to low and cook for 20 to 22 minutes, until all of the water is absorbed and grains are tender. Cool for 5 minutes.
2. While the quinoa is cooking, combine the onions, spinach, parsley, chickpeas, and dates in a mixing bowl.
3. Place the pistachios into the Vitamix container and secure lid.
4. Start the blender on its lowest speed, and slowly increase speed to Variable 4.
5. Blend for 5 to 10 seconds to chop the pistachios.
6. Add the chopped pistachios to the salad mix in the bowl.
7. Place the olive oil, lemon juice, lime zest, coriander and salt into the Vitamix container in the order listed and secure lid.
8. Start the blender on its lowest speed, and slowly increase speed to Variable 6.
9. Blend for 10 seconds.
10. Pour over salad in the mixing bowl and toss to coat.
11. After the quinoa has cooled slightly, transfer it to the mixing bowl and use tongs to toss the quinoa with the salad mixture.
