Quinoa Salad with Pistachios and Cranberries
Number of Servings
Serves 4
Ingredients

Salad

  • [q:1/3] cup ([q:1 1/2] ounces by weight) pistachio nuts
  • 1 cup ([q:6 1/4] ounces by weight) quinoa
  • [q:1 1/2] cups (12 ounces) water
  • [q:1/2] teaspoon fine sea salt
  • 2 stalks celery, sliced
  • 3 scallions, green tops removed, sliced
  • [q:1/4] cup ([q:1 1/4] ounces by weight) dried cranberries, coarsely chopped

Sherry Vinaigrette

  • 1 Tbsp ([q:1/2] oz) sherry vinegar
  • [q:1/4] tsp sea salt freshly ground pepper
  • 4 Tbsp medium extra virgin olive oil
  • 2 tsp water
Directions
  1. To toast the pistachio nuts, preheat the oven to 350°F. Arrange the pistachio nuts in a single layer in a small pan and roast until you can just detect their aroma and they are lightly browned, about 5 minutes. Let them cool to room temperature, then chop them coarsely. (This can be done ahead.)
  2. Toast the quinoa in a medium skillet over high heat, shaking the pan occasionally, until it lightly browns, starts to crackle, and smells a bit toasted, about 5 minutes. Transfer to a pot, add the water and the salt, cover, and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes. The water should be gone.
  3. Transfer the grain to a bowl and let it cool. Add the pistachio nuts, celery, scallions, and cranberries and toss everything together.
  4. For the Sherry Vinaigrette, add vinegar, salt and a few grindings of pepper into a small deep bowl. Slowly pour 2 tablespoons of the extra-virgin olive oil into the bowl, beating constantly with the fork. Beat in the water, then the remaining 2 tablespoons of extra-virgin olive oil. Taste for seasoning.
  5. Dress the salad with the Sherry Vinaigrette.
  6. If not serving immediately, refrigerate the salad, but bring it to room temperature before serving.
Nutrition Info
488 Calories, 13 g Protein, 0 mg Cholesterol, 60 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 8 g Fiber, 23 g Total fat (3 g sat), 331 mg Sodium, [nut:5] Phosphorus, [nut:4] Vitamin B6, [nut:3] Vitamin B1 (thiamine), Vitamin K, Folate, Magnesium, [nut:2] Vitamin B2 (riboflavin), Vitamin E, Iron, Zinc, [nut:1] Potassium