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Pistachio Quinoa Salad

Sara Siskind

Recipe by:

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Ingredients

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

Directions

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!

In this recipe

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No Shell

RAW

Picked fresh from our family’s orchards in California, these premium, raw pistachios have been shelled for your snacking pleasure. Along with a vibrant green hue, you’ll enjoy the distinctive flavors and powerful health benefits of our raw pistachios the way nature intended.

Want to explore more pistachio-based recipe options?

Don't stop at just one recipe featuring California pistachios. Try these other delectable dishes that feature this versatile and tasty nut!

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Herb Pistachio Pasta

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Fruit Salad with Pistachio Dressing

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Pistachio Power Balls

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