January 21, 2015

Quinoa Salad with Zucchini, Mint, and Pistachios from Martha Stewart’s Clean Slate

Soooo I have a new idea for a weekly post. What do you guys think about me sharing recipes I’ve made from cookbooks? I check out so so many books from the library, and often try at least one recipe from each. I’d love to share how I’ve tweaked a recipe, what I think of it, and if I’d make it again. Thoughts? I’ll probably focus on healthy ones and squeeze in a treat here and there. 🙂

This week I wanted to share a nice, light side dish from Martha Stewart’s cookbook Clean Slate.

I picked this one up last week and I honestly think it would be a great kitchen staple. It’s loaded with recipes that focus on whole grains, lean proteins, and healthy fats. There’s also menus for a 3-day cleanse and a 21-day whole body detox. The first section of the book educates the reader on basic nutrition, mindful eating, meal planning, and pantry stocking. Then it dives into a ton approachable, yet delicious recipes…and even includes a chapter on sweet treats! Now, onto today’s recipe.Quinoa Salad with Zucchini, Mint, and Pistachios martha stewart clean slate

Quinoa Salad with Zucchini, Mint, and Pistachios, from Martha Stewart

  • 1 cup quinoa, rinsed well
  • 1 1/2 cups water
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 medium zucchini, thinly sliced (about 2 1/2 cups)
  • 1 clove garlic, thinly sliced
  • 3 scallions, thinly sliced (about 1/2 cup) (I omitted)
  • 1/4 cup roasted salted pistachios, chopped
  • Zest and juice (about 3 tablespoons) of 1 lemon
  • 1/2 cup packed fresh mint leaves, chopped, plus more for garnish
  1. Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.
  2. Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.
  3. Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.

Quinoa Salad with Zucchini, Mint, and Pistachios martha stewart

Thoughts? Delicious. It’s a light, refreshing salad. It would probably be best during the summer with grilled chicken or a light fish. I did omit the scallions though. I don’t love scallions and I knew I wouldn’t like them with lemon and mint. One thing I would add is feta! I also would recommend waiting until the quinoa is completely cooled, as the directions suggest, so that it does not continue to cook your zucchini when you add it. I had it warm, immediately after cooking, and cool. I think I like it cool more!

Let me know what your thoughts on weekly cookbook recipes are…and your thoughts on this recipe! By the way, I’ve been posting a lot more of my own recipes on instagram, so be sure to follow along @christinaorso. xoxo

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  • Definitely like the idea of sharing recipes you’ve made from cookbooks! Because it also motivates me to start using more of my own cookbooks and utilizing them for a variety of recipes. Do it! I like!

  • So many of my favorite things all in one dish! This looks delicious!

    • yes, i feel like you would love this. and maybe with some goat cheese!

  • Rebecca P.

    Well this looks super yummy and simple! Love pistachios!

  • faaancy! looks great! xo jillian – cornflake dreams

  • I love these sort of posts! Especially seeing why people adapt/omit certain things in recipes.

    • oh good, i’m glad! i know, i always appreciate when people are like “so this worked but…” or “ok this was awful, i fixed it by…”

  • Biana Perez

    Yes to the new post series!! I love finding new things to make!! xo, Biana – BlovedBoston

  • This looks so delicious!

  • This looks delicious!!

  • Christine Estler Higgins

    Sounds yummy. I think I’d add some chopped grilled chicken or maybe grilled shrimp to make it a entrée. I’d love to see more cookbook recipes! I’m guilty of collecting cookbooks, but getting most of my recipes from the internet!

    • grilled chicken or shrimp WOULD be so good on this. good call!

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