Almond Pistachio Quinoa Salad

​This is such a favorite at my house because its extremely easy to throw together.

Also has the right balance of proteins and healthy carbs along with vegetables to make it a complete meal in itself, even though its called a Salad 🙂

​Ingredients: (Serve​s 4)

  • ​Quinoa: 1/2 cup
  • ​Pistachio: 1/4 cup
  • ​Almonds: 1/4 cup
  • ​Chicken Breast (or thigh): 1 lbs or about 450 grams
  • ​Cucumber: 1
  • ​Tomato: 1
  • ​Ripe Avocado : 1
  • ​Red onion or shallot, thinly chopped: 1 cup
  • ​Mint thinly chopped : 1/4 cup
  • ​Cilantro thinly chopped : 1/4 cup
  • ​Juice from 1 Lime or Lemon
  • ​1 Jalapeno or Serrano peppers very finely chopped
  • ​Cumin powder : 1 tsp
  • ​Turmeric : 1/2 tsp
  • ​Cayenne Pepper : 1/4 tsp
  • ​Black pepper : 1/4 tsp
  • ​Salt : to taste
  • ​Garlic minced : 1 tsp
  • ​Ginger grated : 1 tsp
  • ​Olive Oil - few tsp


  • 1
    ​Marinate chicken with Cumin Powder, Turmeric, Cayenne Pepper, Black Pepper, Salt, Ginger and Garlic Paste for atleast 2 hours. (Could marinate overnight in refrigerator)
  • 2
    ​Preheat Oven to 400 F.
  • 3
    ​On a lightly oiled or Lined baking sheet, place the marinated chicken breast and spread and press the pistachios onto the chicken breast to make sure they stick into the chicken.
  • 4
    ​Bake for about 20 minutes, until chicken is cooked through. I also broil for 5 minutes in the end because that makes my pistachios slightly browned and crunchy.
  • 5
    ​Once the chicken is cooked through take it out of the oven and let rest for 5 minutes.
  • 6
    ​Dice the chicken into small bite size cubes.
  • 7
    ​While Chicken is cooking, In a small pot place Quinoa and add 2 cups water and a small pinch of salt.Bring to a boil and then cover and simmer. Cook about 20 minutes.
  • 8
    Salad : While the Quinoa is cooking Dice the cucumber, tomato and Avocado in small bite sized cubes. Chop the Shallots, Peppers, Mint and Cilantro. Mix everything well and add all the Lemon juice to this.
  • 9
    ​Also Toast almonds on a pan on medium high heat for about 5 minutes until slightly browned, and rough chop them using a large knife.
  • 10
    ​Once quinoa is cooked add a tsp of olive oil and the almonds to it and mix up using a spoon.
  • 11
    ​On a large platter Serve the Quinoa and Top with Cucumber-Tomato-Avocado salad. Add the Cubed chicken on Top.
  • 12
    ​Divide into 4 servings and enjoy 🙂

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