Quinoa Salad With Dried Cherries And Pistachios
This quinoa salad is a delightful combination of nutty quinoa, vibrant radicchio, sweet dried cherries, crunchy pistachios, and aromatic parsley, all tossed in a tangy balsamic vinaigrette. This dish is bursting with flavors and textures, making it a satisfying and nutritious meal. It's perfect served warm or at room temperature, ideal for a quick lunch or a light dinner.
— Constant Cookbook
Ingredients
- 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
Instructions
- In a saucepan over high heat, bring the 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. Fluff with a fork and transfer to a large bowl.
- Add the radicchio, vinegar, olive oil, cherries, pistachios and chopped parsley to the bowl with the warm quinoa and stir to combine. Season with salt and pepper and garnish with the whole parsley leaves. Serve warm or at room temperature. Serves 4.
- Adapted from Williams-Sonoma <i>Salad of the Day,</i> by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 4.
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