Summer Fresh Quinoa Salad


1 cup quinoa
2 cups cold water
1 cup celery
1 - 2 small carrots, peeled and diced
1/2 green or red pepper, diced
1 medium cucumber, peeled and diced
1/4 cup chopped fresh parsley
1/2 cup toasted pistachios
2 Tbsp freshly squeezed lemon juice
3 Tbsp olive oil
1/4 tsp salt
Fresh ground pepper


The quinoa can be made ahead of time and refrigerated if you like. Soak the quinoa 15 minutes in cold water. Rinse thoroughly, pour off most of the water and drain through a large fine mesh strainer. Bring to a full boil. Cover the pot and cook on low heat for 15 minutes. Remove from heat and allow to sit five minutes with lid on. Fluff gently with a fork, cover, and set aside to cool

Steam the carrots for 5 minutes or until tender-crisp, drain and rinse in cold water. Add to chopped peppers, cucumbers, parsley and pistachios. Blend dressing ingredients with a whisk or shake in a jar

Gently combine veggies, pistachios, quinoa and dressing in a large bowl. Cover and chill. Serve cold.