Grain salads like this one will last for several days in the refrigerator, and will take on even more flavor as they sit. You can make this healthy, colorful salad on a Sunday and pack it for lunch any day of the week.
Quinoa & Radicchio Salad with Dried Cherries & Pistachios
1 cup (6 oz./185 g.) quinoa
1/2 head radicchio
1/4 cup (2 fl .oz./60 ml.) balsamic vinegar
2 Tbs. extra-virgin olive oil
1/4 cup (1 1/2 oz./45 g.) dried tart cherries
1/4 cup (1 oz./30 g.) chopped pistachios
3 Tbs. chopped fresh flat-leaf parsley, plus a few whole leaves for garnish
Salt and freshly ground pepper
In a saucepan, bring 2 cups (16 fl. oz./500 ml.) of water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer until the grains are tender and the water is absorbed, about 15 minutes. Fluff with a fork and transfer to a large bowl.
Core and thinly slice the radicchio. Stir the radicchio, vinegar, oil, cherries, pistachios and parsley into the warm quinoa. Season with salt and pepper and garnish with the whole parsley leaves. Serve warm or at room temperature. Serves 4.
Find more creative and colorful salads in our cookbook Salad of the Day, by Georgeanne Brennan.