ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quinoa with Dried Cherries and Pistachios

Photo: José Picayo; Styling: Jocelyne Beaudoin
Yield 8 servings (serving size: 3/4 cup)
You can serve this herby, fruity side at room temperature or chilled.

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

Nutrition 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

How to Make It

  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.