Red quinoa salad with citrus and pistachios

Delight in the flavors of red quinoa paired with zesty citrus and crunchy pistachios in this refreshing salad bursting with a symphony of tastes.

Ingredients:

• 1 12-ounce box of red quinoa
• 4 cups low sodium vegetable stock
• 1/4 cup fruity olive oil
• 3 tablespoons Meyer lemon juice - or any fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon orange zest
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 3 navel oranges, peeled and cut into sections
• 1 cup shelled pistachio nuts
• 1/4 cup flat-leaved parsley, chopped
• orange and lemon zest curls (optional garnish)

Instructions:

1. Bring the stock to a boil in a medium saucepan. Stir in the quinoa, cover, and turn down the heat to low. Let it cook for 20 minutes or until all the liquid is absorbed. Take it off the heat and let the quinoa sit covered while you make the vinaigrette.In a small bowl, mix together the olive oil, lemon juice, cumin, orange zest, salt, and pepper.Transfer the cooked quinoa to a bowl, pour the vinaigrette over it, and mix well.Combine the orange slices, pistachios, and parsley with the quinoa. Mix everything together. Garnish before serving.

Summary:

• Calories: 2659 kcal
• Fat: 132 g
• Protein: 78 g
• Carbs: 312 g
• Potassium: 4085 mg
• Magnesium: 896 mg