Whether as a quick weekday lunch or a colorful side dish, this Healthy Crunchy Quinoa Salad (With Pistachios) is a guaranteed winner!
Working from home might sound like the ticket to a more relaxed pace, but there have been plenty of days when I suddenly realize it’s 3 o’clock, and I’m still running on nothing but black coffee. Not exactly great for my health or my productivity. That’s why I’ve started making grain salads that are nutritious, satisfying, and keep beautifully in the fridge all week. Stored in a big bowl, they’re a reassuringly easy meal to grab whenever hunger strikes. I use grains like sorghum, bulgur, or quinoa and pack them with finely chopped vegetables, beans, nuts, seeds, and fresh herbs for a wholesome, balanced meal every time.
Lately, one of my favorite weekday lunches is this healthy quinoa salad. Tangy cherries, crunchy pistachios, fragrant basil, and zesty feta combine for a gorgeous mix of textures and crave-worthy flavors that make skipping lunch a thing of the past. The crowning touch? A creamy, subtly sweet dressing made with kefir, balsamic vinegar, and honey. This salad isn’t just meant to be enjoyed as a solo lunch—it’s a colorful side dish and a real crowd-pleaser at potlucks and barbecues, too!
Is This Crunchy Quinoa Salad With Pistachios Healthy?
Absolutely! Quinoa—a pseudo-grain that is actually a seed—is gluten-free and chock-full of fiber, vitamins, and minerals. It’s also a complete protein, meaning it contains all nine essential amino acids. The pistachios are a source of healthy fats, while the feta and kefir add some calcium. This salad is fairly low in fat and does not call for any added oils. To make the salad vegan, use a plant-based feta, replace the kefir with vegan yogurt and swap the honey for maple syrup.
Dressing Up Your Quinoa Salad
Though this salad is perfect as is, I love dressing up my serving to make it even more delicious and satisfying. I always start by adding a bed of greens to my bowl in the form of arugula, baby spinach, or peppery watercress. Some shredded carrots or beets and perhaps some strips of bell pepper will add a crisp touch. If I happen to have some hummus or baba ghanoush, I’ll dollop some over the quinoa salad for extra flavor and creaminess. Another favorite addition is either crispy tofu or marinated tempeh. And if I happen to have some beans in the fridge, I’ll add them in, too!
How To Make Ahead And Store
This salad is perfect for meal prep. If stored in an airtight container, you can keep it in the fridge for up to 5 days. Make it on Sunday night, and you’ll be guaranteed a healthy lunch in the days ahead!
Serving Suggestions
Though I love this salad as a lunch dish, you can also serve it as a side to these colorful Chicken Kabobs or a tender and juicy Smoked Chicken Breast. And why not add some extra vegetables? Sautéed Broccolini will make an excellent addition to this hearty salad.
Ingredients
For the Salad:
- 2 cups water
- 1 cup quinoa uncooked
- 1/3 cup pistachios shelled
- 1/2 teaspoon salt
- 3/4 cup reduced-sugar dried cherries roughly chopped
- 1 cup reduced-fat feta cheese crumbled
- 6 tablespoons fresh basil chopped
For the Dressing:
- 1/2 cup plain kefir
- 4 teaspoons honey
- 4 teaspoons balsamic vinegar
Instructions
- Bring the water to a boil in a large pot. Once boiling, stir in the quinoa. Cover, reduce the heat to low, and cook until the moisture is absorbed (about 15 minutes). Once cooked, transfer the quinoa to a large bowl and place it into the refrigerator.
- While the quinoa cooks, preheat your oven to 400°F and line a small baking sheet with parchment paper. Toast the pistachios in the oven until lightly golden brown, about 10-12 minutes. Set aside.
- Once the quinoa has cooled, stir in the salt, chopped cherries, crumbled feta cheese, and chopped basil.
- Roughly chop the toasted pistachios and add them to the salad. Stir until everything is well mixed.
- To make the dressing, stir the kefir and honey together in a medium, microwave- safe bowl. Microwave the mixture until the honey is melted and easily mixes into the kefir, about 30 seconds.
- Stir in the balsamic vinegar.
- Pour the dressing over the salad, mix well, and devour!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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