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Pistachio Date Quinoa Salad

A salad as diverse as it is delicious. Serve warm for best flavor.

  • Total Time35 Minutes
  • Yield
    2 servings
  • DifficultyAdvanced
Pistachio Date Quinoa Salad Pistachio Date Quinoa Salad

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Submitted by

Vitamix

Ingredients

  • For the Salad:
  • ½ cup 85 g quinoa, uncooked
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seed
  • ⅘ cup 210 ml water
  • ½ small 25 g yellow onion, sliced
  • 1 ½ cups 45 g fresh spinach
  • ¼ cup 15 g Italian flat leaf parsley, chopped
  • ½ 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
  • 1 ½ Tablespoons fresh lemon juice
  • 1 Tablespoon lime zest
  • ¼ teaspoon ground coriander
  • ½ pinch ground black pepper
  • ¼ teaspoon kosher salt, optional
  • For the Salad:
  • ½ cup 85 g quinoa, uncooked
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seed
  • ⅘ cup 210 ml water
  • ½ small 25 g yellow onion, sliced
  • 1 ½ cups 45 g fresh spinach
  • ¼ cup 15 g Italian flat leaf parsley, chopped
  • ½ 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
  • 1 ½ Tablespoons fresh lemon juice
  • 1 Tablespoon lime zest
  • ¼ teaspoon ground coriander
  • ½ pinch ground black pepper
  • ¼ teaspoon kosher salt, optional

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Directions

Cook Along
    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. 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, and chickpeas in a mixing bowl.
    3. Place the pistachios into the Vitamix container and secure lid. Select Variable 4.  Pulse the mixture 8-10 times until evenly chopped or desired consistency is reached.. Add the chopped pistachios to the salad mix in the bowl.
    4. Add the dates to the Vitamix container and secure the lid. Pulse the mixture 8-10 times until evenly chopped or desired consistency is reached.
    5. Place the water, lemon juice, lime zest, coriander and salt into the Vitamix container and secure the lid.  
    6. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for approximately 30 seconds or until desired consistency is achieved
    7. Pour over salad in the mixing bowl and toss to coat.
    8. After the quinoa has cooled slightly, transfer it to the mixing bowl and use tongs to toss the quinoa with the salad mixture.
    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. 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, and chickpeas in a mixing bowl.
    3. Place the pistachios into the Vitamix container and secure lid. Select Variable 4.  Pulse the mixture 8-10 times until evenly chopped or desired consistency is reached.. Add the chopped pistachios to the salad mix in the bowl.
    4. Add the dates to the Vitamix container and secure the lid. Pulse the mixture 8-10 times until evenly chopped or desired consistency is reached.
    5. Place the water, lemon juice, lime zest, coriander and salt into the Vitamix container and secure the lid.  
    6. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for approximately 30 seconds or until desired consistency is achieved
    7. Pour over salad in the mixing bowl and toss to coat.
    8. After the quinoa has cooled slightly, transfer it to the mixing bowl and use tongs to toss the quinoa with the salad mixture.
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Nutrition

1 serving (410 g)
Calories 480
Total Fat 16g
Total Carbohydrate 78g
Dietary Fiber 9g
Sugars 31g
Protein 13g
Sodium 0g
Saturated Fat 2g

Chef's Note

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