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Pistachio Date Quinoa Salad

A salad as diverse as it is delicious. Serve warm for best flavor.

Quinoa Salad


  • 1 cup (170 g) quinoa, uncooked, rinsed in water
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 1¾ cup (420 ml) water
  • ½ teaspoon sea salt
  • ½ small (60 g) small onion, peeled
  • 3 cups (90 g) spinach, fresh
  • ½ cup (50 g) fresh parsley leaves, tightly packed
  • 1 cup (240 g) chickpeas, rinsed, drained
  • 1 cup (150 g) dates, pitted
  • ⅓ cup (40 g) pistachios, toasted


  1. Pour quinoa into a 2-quart pot and toast over medium heat for 3 to 4 minutes until the grains are dry and lightly toasted. Add cumin and fennel seeds and toast another minute, then add water and salt. Bring to a boil, stir a few times, and cover with a lid. Reduce heat to low and cook for 20 to 22 minutes, until all of the water is absorbed and grains are tender. Cool for 5 minutes.
  2. While the quinoa is cooking, combine the onions, spinach, parsley, chickpeas, and dates in a mixing bowl.
  3. Place the pistachios into the Vitamix container and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 4.
  6. Blend for 5 to 10 seconds to chop the pistachios.
  7. Add the chopped pistachios to the salad mix in the bowl.
  8. After the quinoa has cooled slightly, transfer it to the mixing bowl and use tongs to toss the quinoa with the salad mixture.

Salad Dressing


  • 2 Tablespoons (30 ml) extra virgin olive oil, optional
  • 3 Tablespoons (45 ml) lemon juice
  • 2 Tablespoons lime zest
  • ½ teaspoon ground coriander
  • ½ teaspoon sea salt
  • ⅛ teaspoon ground black pepper, optional


  1. Place the olive oil, lemon juice, lime zest, coriander and salt into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 6.
  4. Blend for 10 seconds.
  5. Pour over salad in the mixing bowl and toss to coat.

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