This new Mediterranean Pistachio Quinoa is the perfect easy recipe for hot summer evenings when you want something quick but nutritious and the leftovers make a great take to work lunch the next day. It’s also the perfect dish to bring to a picnic or cookout when you want to ensure a healthy but delicious option for all.

Quinoa is a complete protein, containing all nine essential amino acids, which helps in muscle repair and growth, ultimately boosting metabolism. The high fiber content in quinoa and chickpeas aids in digestion and promotes a feeling of fullness, reducing the likelihood of overeating. Pistachios, packed with healthy fats, protein, and fiber, contribute to maintaining steady blood sugar levels, which is crucial for metabolic health. Additionally, the antioxidants in black olives and sun-dried tomatoes support cellular health and can reduce inflammation, further enhancing metabolic function.

From a beauty perspective, this recipe is a powerhouse of skin-nourishing nutrients. Spinach, rich in vitamins A and C, supports skin repair and regeneration, giving you a natural glow. The healthy fats in pistachios and olives are essential for maintaining skin elasticity and hydration. Sun-dried tomatoes provide a dose of lycopene, an antioxidant that protects the skin from UV damage and helps maintain a youthful appearance. Chickpeas and quinoa offer a steady supply of zinc, which is vital for skin healing and can reduce acne. Moreover, the feta cheese adds calcium, promoting strong nails and hair.

 

Ingredients

• 1 cup quinoa
• 3 cups vegetable stock
• ½ cup sun-dried tomatoes
• ½ cup chopped black olives
• 4 tablespoons shelled pistachios
• Pinch of Himalayan salt and black pepper
• 1 cup cooked chickpeas
• 1 cup crumbled feta cheese
• 2 cups fresh spinach, chopped

Directions

Place the quinoa in a bowl and cover with vegetable stock. Cover and bring to a boil, then simmer for 10 minutes (or until quinoa is fully cooked). Drain any excess liquid and fluff the quinoa with a fork.

In a large pan, lightly sauté the chopped spinach until it is wilted (about 2-3 minutes). Add the sun-dried tomatoes, black olives, shelled pistachios, chickpeas, crumbled feta cheese, and wilted spinach to the quinoa. Season with a pinch of Himalayan salt and black pepper. Toss everything together until well mixed. Serve with a green salad.

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