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Quinoa and Blueberry Salad with Pistachios

a fresh whole grain salad featuring blueberries and pistachios. If making ahead, just wait to toss with the dressing just before serving.
Course: Salad
Author: Trish Cowper


for the salad

  • 1.5 cups quinoa
  • 3 cups water
  • 3 cups blueberries
  • 1 cup pistachios
  • 4 green onions white and green parts finely sliced
  • 1 cup parsley chopped

for the dressing:

  • 1/4 cup orange juice fresh or concentrate
  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • 1 lime - zest and juice
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon
  • 2-3 teaspoons freshly grated ginger pulp about a scant 1 inch piece grated
  • salt to taste


  • Rinse quinoa in a fine mesh sieve under cool running water. Allow to drip dry. Heat a medium sauce pan over medium high heat and add quinoa. The extra water will steam off and eventually the quinoa will begin to toast a bit. Takes about 5 minutes total, you should start to smell the grains as they toast. Add 3 cups of water, a pinch of salt and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until water is completely absorbed. Remove from heat and allow to sit covered for 10 minutes or so then fluff with a fork. Allow quinoa to cool before assembling salad. This step can be done the day before.

For the dressing:

  • Combine orange juice through ginger in a small mason jar and shake to combine. Adjust seasonings. You may want to add a bit more ginger. Set aside.

To assemble salad:

  • Toss quiona, blueberries, green onions and pistachios in a large bowl. Add dressing and parsley. Toss well to combine. Serve slightly chilled or even room temperature.