Once you start using quinoa in salads, chances are you’ll get hooked; it is a no-fuss grain that is extremely forgiving to cook, yielding tender pearls full of nutty flavor. Use this recipe as a starting point, swapping in other fresh ingredients such as kale, corn and cilantro—whatever you have on hand in the fridge.
Quinoa Salad with Dried Cherries and Pistachios
- 1 cup (8 oz./250 g) quinoa
- 1/2 head radicchio (about 4 oz./125 g), cored and thinly sliced
- 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
- 2 Tbs. extra-virgin olive oil
- 1/4 cup (1 oz./30 g) dried tart cherries
- 1/4 cup (1 oz./30 g) pistachios, chopped
- 3 Tbs. chopped fresh flat-leaf parsley
- Sea salt and freshly ground pepper
1. Put the quinoa in a fine-mesh strainer and rinse well under cold water. In a saucepan, bring 2 cups (16 fl. oz./500 ml) water to a boil over high heat. Add the quinoa and reduce the heat to low. Cover and simmer until grains are tender and water is absorbed, about 15 minutes. Remove the quinoa from the heat and let cool slightly. Transfer to a large bowl and fluff with a fork to separate the grains.
2. Add the radicchio, vinegar, olive oil, cherries, pistachios and parsley to bowl with warm quinoa and stir to mix well. Season with salt and pepper. Serve warm or at room temperature. Serves 4.
Find more great recipes for nourishing fare you can prepare in a flash in our book Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira.