This is a lovely fragrant salad that makes a wonderful addition to a help-yourself spread.
In a medium pan, bring
In a dry frying pan, toast the pistachio nuts until fragrant and starting to brown. Set aside to cool, then coarsely chop.
To make the dressing, whisk together the orange juice, olive oil, vinegar and salt and pepper.
To assemble the salad, put the quinoa in a large serving bowl and toss with half the dressing. Fork through the orange zest, spring onions, herbs, watercress, dates and enough of the remaining dressing to coat. Taste for seasoning and add more salt, pepper or dressing if needed. Serve immediately.
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