Quinoa Salad with Dried Cranberries and Pistachios


  • 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


  1. Rinse the quinoa in a fine mesh strainer under cold water.
  2. 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.
  3. 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.

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