Quinoa Salad with Zucchini, Mint, and Pistachios

By tpriddy_1

Ingredients

• 1 cup quinoa, rinsed well
• 1 1/2 cups water
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium zucchini, thinly sliced (about 2 1/2 cups)
• 1 clove garlic, thinly sliced
• 3 scallions, thinly sliced (about 1/2 cup)
• 1/4 cup roasted salted pistachios, chopped
• Zest and juice (about 3 tablespoons) of 1 lemon
• 1/2 cup packed fresh mint leaves, chopped, plus more for garnish

Details

Servings 1
Preparation time 20mins
Cooking time 45mins
Adapted from marthastewart.com

Preparation

Step 1

Step 1

Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.

Step 2

Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.

Step 3

Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.