This Crunchy Mint & Pistachio Quinoa Salad is the perfect balance of fresh herbs, tangy feta, and crunchy pistachios—all tied together with a bright lemon-honey dressing.
This is the quinoa salad my entire family loves, even my husband, who has declared in the past that he “doesn’t like quinoa salads.” And I think I know why! The flavors here are bright yet mellow. Most quinoa salads include some type of onion, but this one does not. It’s a bright mint & pistachio salad that everyone asks for again and again.
Plus, it’s easy to throw together and works as a light main course or a flavorful side.
Packed with plant-based protein from quinoa and chickpeas and the refreshing crunch of cucumber and pistachios, this salad is both satisfying and nourishing. It’s the kind of recipe you can meal prep for lunch on busy days or bring to a potluck to wow your friends with something fresh and flavorful.
Why You’ll Love This Quinoa Salad
- Quick & Easy: With simple ingredients and minimal prep time, this recipe comes together in around 20 minutes.
- Healthy & Versatile: Loaded with nutrients and adaptable to your preferences—swap the pistachios for almonds or add some arugula for extra greens.
- Great for Meal Prep: It keeps well in the fridge for a few days, making it an ideal make-ahead lunch or dinner.
Ingredients
- ¾ cup dry quinoa, cooked and cooled (about 1.5 – 2 cups cooked quinoa)
- 1 English cucumber, small diced (about 2 cups total)
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1 cup edamame, shelled (ok to leave out if you don’t have any)
- 1 cup feta crumbles, plus more for garnish
- ¼ cup finely chopped fresh mint
- 3 tablespoons chopped fresh cilantro
- ½ cup pistachios, roughly chopped
- 1 small avocado, diced
For the Dressing:
- 3 tablespoons extra virgin olive oil
- Juice of 1 large lemon or 2 limes (about 3 tablespoons fresh lemon or lime juice)
- 1 tablespoon honey
- ½ teaspoon salt
Step-by-Step Instructions
- Cook the Quinoa
Cook the quinoa according to package instructions, then set it aside to cool. (Pro tip: Spread the cooked quinoa on a baking sheet to cool it quickly and keep it fluffy.) - Chop & Prep
While the quinoa cooks, dice the cucumber and avocado, drain and rinse the chickpeas, and chop the mint, cilantro, and pistachios. If the edamame is frozen, blanch it in hot water for 3-4 minutes, then rinse with cool water. - Make the Dressing
In the bottom of your serving bowl or in a jar, whisk together the olive oil, lemon (or lime) juice, honey, and salt until emulsified. - Assemble the Salad
In a large mixing bowl, combine the cooked quinoa, cucumber, chickpeas, edamame, feta, mint, cilantro, avocado, and pistachios. Pour the dressing over the salad and toss gently to combine. - Garnish & Serve
Transfer the salad to a serving dish and garnish with extra feta crumbles and a sprinkle of chopped pistachios for a pretty presentation.
Since this salad comes together quickly, I recommend practicing a little mise en place—get everything prepped and ready to go before you start assembling. It’s worth the effort, even if you’re an experienced cook!
Ideas to Customize Your Quinoa Salad
This quinoa salad is incredibly versatile. Here are a few ways to make it your own:
- Add a handful of chopped arugula or baby spinach for extra greens.
- Swap the pistachios for toasted almonds, walnuts, or sunflower seeds.
- Make it dairy-free by replacing the feta with a plant-based cheese or omitting it altogether.
- Add chopped chicken or salmon if you want a higher protein dish.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will come together as it sits, making it even better the next day!
Description
This Crunchy Mint & Pistachio Quinoa Salad is the perfect balance of fresh herbs, tangy feta, and crunchy pistachios—all tied together with a simple lemon-honey dressing.
- Cook the quinoa according to package instructions (generally simmer with a 2:1 ratio of water to quinoa) then set it aside to cool, fluffing it will a fork as it cools. (Pro tip: Be sure to cook all of the water out of the quinoa to make sure it’s not soggy. Optionally, spread the cooked quinoa on a baking sheet to cool it quickly and keep it fluffy.)
- Chop: While the quinoa cooks, dice the cucumber and avocado, rinse and drain the chickpeas, and chop the mint, cilantro, and pistachios. Blanch the edamame in hot water for 3-4 minutes to defrost if it’s frozen.
- Whisk the dressing: In a the bottom of the mixing bowl or in a jar, whisk together the olive oil, lemon (or lime) juice, honey, and salt until emulsified.
- Mix: In a large mixing bowl, combine the cooked quinoa, cucumber, chickpeas, edamame, feta, mint, cilantro, avocado, and pistachios. Pour the dressing over the salad and toss gently to combine.
- Serve and store: Transfer the salad to a serving dish and garnish with extra feta crumbles and a sprinkle of chopped pistachios for a pretty presentation. If storing for meal prep, consider storing the avocado separately so it doesn’t brown while it sits in the fridge.
Keeps converted in the refrigerator for up to 3 days.
