Rating: 4 stars
33 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 10
  • 5 star values: 15

You can serve this herby, fruity side at room temperature or chilled.

Liza Schoenfein
Recipe by Cooking Light December 2010

Gallery

Credit: José Picayo; Styling: Jocelyne Beaudoin

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

256 calories; fat 10.3g; saturated fat 1.3g; mono fat 5.8g; poly fat 2.8g; protein 7.6g; carbohydrates 34g; fiber 4.3g; cholesterol 0mg; iron 2.4mg; sodium 184mg; calcium 38mg.
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