Sunday, December 19, 2010

Quinoa with Dried Cherries and Pistachios

Photo and Recipe from Cooking Light, December 2010
Yield: 8 servings (serving size: 3/4 cup)


  • 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 or chicken broth
  • 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


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.
From Kelly!

1 comment:

Barb said...

I used just a little bit more liquid. SO good.

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