Quinoa with Dried Cherries and Pistachios

Photo and Recipe from Cooking Light, December 2010

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

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 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

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.

From Kelly!