Quinoa Salad with Dried Cherries and Pistachios
Once you start using quinoa in salads, chances are you’ll get hooked; it is a no-fuss grain that is extremely forgiving to cook, yielding tender pearls full of nutty flavor. Use this recipe as a starting point, swapping in other fresh ingredients such as kale, corn and cilantro.
- 1 cup quinoa
- 2 cups water
- 1/2 head radicchio, cored and thinly sliced
- 1/4 cup balsamic vinegar
- 2 Tbs. extra-virgin olive oil
- 1/4 cup dried tart cherries
- 1/4 cup chopped pistachios
- 3 Tbs. chopped fresh flat-leaf parsley
- 1/4 tsp. sea salt
- Freshly ground pepper, to taste
Put the quinoa in a fine-mesh strainer and rinse well under cold water. In a saucepan over high heat, bring the 2 cups water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer until the grains are tender and the water is absorbed, about 15 minutes. Remove the quinoa from the heat and let cool slightly. Transfer to a large bowl and fluff with a fork to separate the grains.
Add the radicchio, vinegar, olive oil, cherries, pistachios and parsley to the bowl with the warm quinoa and stir to mix well. Stir in the salt and pepper. Serve warm or at room temperature. Serves 4.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).