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Pistachio Quinoa Salad

Sara Siskind

Recipe by:


3 cups cooked quinoa
1/3 cup red onion, chopped
3 mini cucumbers
1/2 cup fresh Italian flat-leaf parsley, chopped
1/2 cup fresh mint, chopped
1/2 cup Setton Farms Raw Pistachio Kernels, coarsely chopped
2 cups chickpeas, drained
3 tablespoons lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta


1) Cook the quinoa according to the package directions.
2) Cool and fluff the quinoa.
3) Add to the quinoa red onion, cucumber, parsley, mint, pistachios, chickpeas, lemon juice, olive oil, salt, pepper, and feta cheese, toss it, and enjoy!

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