Quinoa with Dried Cherries and Pistachios

Quinoa with Dried Cherries and Pistachios Recipe
Photo: José Picayo; Styling: Jocelyne Beaudoin
You can serve this herby, fruity side at room temperature or chilled.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Fat 10.3 g
Satfat 1.3 g
Monofat 5.8 g
Polyfat 2.8 g
Protein 7.6 g
Carbohydrate 34 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 184 mg
Calcium 38 mg

Ingredients

1 3/4 cups uncooked quinoa
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3 tablespoons finely chopped shallots
2 cups water
1/3 cup dry white wine
1/2 teaspoon salt
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
1/2 cup dried sweet cherries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley

Preparation

1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.

2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.

Note:

Liza Schoenfein,

December 2010
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