Quinoa Salad with Pistachios and Pineapple Recipe

Ingredients

1 1/2 cups water
3/4 cup uncooked quinoa
1/4 cup shelled, chopped pistachios (about 1 ounce)
2 cups rotisserie chicken breast, chopped
1/3 cup chopped green onions
1/3 cup chopped dried pineapple
1 tablespoon toasted sesame oil
1 1/2 teaspoons bottled ground fresh ginger (such as Spice World)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

Preparation

Step 1

Boil water in a small saucepan. Add quinoa. Cover, reduce heat, and simmer 12 minutes.

Heat a small skillet over medium-high heat. Add chopped pistachios, and cook 2 minutes or until lightly toasted, stirring frequently. Transfer pistachios to a large bowl; add cooked quinoa and remaining ingredients to bowl. Toss gently to coat.

Nutritional Information
Calories: 344 (28% from fat)
Fat:10.7g (sat 1.6g,mono 4.7g,poly 3.7g)
Protein:27g
Carbohydrate:32.5g
Fiber:3.7g
Cholesterol:60mg
Iron:3.2mg
Sodium:362mg
Calcium:42mg
Nancy Hughes, Cooking Light, JANUARY 2006