Quinoa with Dried Cherries and Pistachios

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

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Nutritional Information

Amount per serving
  • Calories: 256
  • Fat: 10.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 2.8g
  • Protein: 7.6g
  • Carbohydrate: 34g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 184mg
  • Calcium: 38mg

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. 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. 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.
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