- 1 cup dry quinoa
- 1 cups water plus 1 cup of broth (chicken, beef or vegetable)
- 1 small head radicchio, cored and thinly sliced
- 1/4 cup balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 1/4 cup dried cranberries
- 1/4 cup pistachios, chopped
- 3 tbsp fresh flat-leaf parsley, chopped
- 1/2 tsp sea salt
- Fresh ground pepper, to taste
Quinoa Salad with Dried Cranberries and Pistachios
Ingredients
Instructions
- Rinse the quinoa in a fine mesh strainer under cold water.
- In a saucepan over high heat, bring the water and stock to a boil. Add quinoa and reduce heat to low. Cover and simmer until grains are tender and liquid is absorbed, about 15 minutes. Set aside and allow to cool.
- Transfer quinoa to a large bowl and add all other ingredients. Toss to mix and season with salt and pepper. Serve warm or room temperature. Store in the refrigerator.