Pistachio, Cranberry & Orange Quinoa Salad

Bright, hearty, fragrant, and nourishing, this Pistachio, Cranberry & Orange Quinoa Salad layers fluffy and filling quinoa with fresh kale, and winter fruits, bringing fiber, vitamins, and antioxidants to every bite. Dried cranberries and chopped pistachios add sweet and crunchy texture along with polyphenols and heart-healthy fats, while the quinoa provides an excellent source of protein and B vitamins rounding this salad out into a full meal. The orange & Dijon vinaigrette ties the flavors together with the perfect balance of sweet and tangy. Perfect as a light lunch, a side, or a make-ahead dish for gatherings, this salad is both versatile and satisfying.

Pistachio, Cranberry & Orange Quinoa Salad

Recipe By: Melanya Kushla, MS, RD, CHES at Taste & Thrive
Yield: 4 servings
Serving Size: ~1 cup

Ingredients

• ½ cup uncooked quinoa (yields 1 cup cooked)

• 1 cup water or unsalted vegetable broth

• 2 cups kale, torn or chopped into ~1 inch pieces

• 1 orange

• ½ cup dried cranberries, unsweetened

• ¼ cup pistachios, unsalted, finely chopped

• 3 Tablespoons extra virgin olive oil

• 1 Tablespoon red wine vinegar

• 1 Tablespoon Dijon mustard

• Optional: ¼ cup crumbled goat cheese

Utensils

• Small pot or saucepan with lid

• Measuring cups and spoons

• Cutting board

• Chef's knife

• Zester

• Citrus juicer or reamer

• Medium mixing bowl

• Small bowl

• Small plate

• Small whisk

• Salad tongs or serving spoon

Directions

1. Add the quinoa and the water or broth to a small pot and place on the stove over high heat.

2. Once it comes to a boil, cover and reduce the heat to low and cook for about 15 minutes, until all the water has absorbed into the quinoa.

3. Transfer the cooked quinoa to a small plate, spreading it out so it will cool quickly, and place it in the refrigerator to chill.

4. Meanwhile, roughly chop or tear the kale and add to a medium mixing bowl.

5. Zest the orange, and collect the zest in a separate small bowl.

6. Cut the orange in half, then slice and peel one half the orange; juice the other half, reserving the juice in the same bowl as the zest.

7. Add the sliced orange, dried cranberries, and chopped pistachios to the bowl with the kale and toss to combine.

8. In the separate small bowl with the orange zest and juice, add the olive oil, vinegar, and mustard to make the dressing.

9. Whisk the dressing ingredients together until well combined and smooth.

10. Drizzle the dressing over the ingredients in the medium mixing bowl.

11. Add in the chilled quinoa and toss everything together until evenly coated. Enjoy!

Notes

• Other greens such as arugula, swiss chard, shredded Brussels sprouts, or beet greens can be easily swapped for the kale.

• Store this in the refrigerator until ready to serve; if making this recipe ahead of time, keep the dressing separate until ready to serve.

• We recommend only making this a day ahead of time as the kale will start to wilt after a day or two.

Nutrition Info (Per Serving)

342 calories – 14g fat – 2.6g sat fat – 40g carbohydrates – 14g protein – 7g fiber – 205 mg sodium

Nutrient Highlights

• Quinoa: A complete protein with fiber and antioxidants that may help reduce inflammation and support overall cellular health.

• Kale: Rich in vitamins A, C, and K as well as polyphenols and carotenoids, which may protect against oxidative stress. Kale is also a source of glucosinolates, which support the body’s detoxification pathways and are associated with reduced cancer risk.

• Cranberries: Provides concentrated anthocyanins and polyphenols that may inhibit cancer cell growth and protect DNA from oxidative damage.

• Pistachios: Provide heart-healthy monounsaturated fats, plant-based protein, and fiber to support fullness and steady energy, along with vitamin B6, potassium, and antioxidants that promote cardiovascular and metabolic health.

• Orange: Excellent source of vitamin C and flavonoids, antioxidants that may help protect against cellular damage.

• Olive Oil: Rich in monounsaturated fats and polyphenols that reduce inflammation and oxidative stress.

• Dijon Mustard: Contain polyphenols that provide anti-inflammatory benefits and enhance the antioxidant profile of the dish.