Setton Farms Recipe: Pistachio Quinoa Salad
Recipe by: Sara Siskind | Nutritional Health Councelor
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Fork
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Kitchen towel
Ingredients
- 3 cups cooked quinoa
- 1/3 cup red onion, chopped
- 3 mini cucumbers
- 1/2 cup fresh Italian flat-leaf parsley, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup Setton Farms Raw Pistachio Kernels, coarsely chopped
- 2 cups chickpeas, drained
- 3 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta
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