Cranberry Pistachio Quinoa Salad

Vinaigrette:

  • 2 tsp minced shallots
  • 1 Tbs sherry vinegar
  • ¼ tsp sea salt
  • Black pepper
  • 4 Tbs (2 oz) extra virgin olive oil divided
  • 2 tsp water

1. Put the shallots, vinegar, salt and pepper into a small deep bowl. Slowly pour 2 Tbs of olive oil into the bowl, beating constantly with a fork. Beat in the water and then the rest of the olive oil. 

2. Season to taste.

Salad:

  • 1/3 cup (1.5 oz) pistachio nuts, toasted
  • 1 cup (6.25 oz) quinoa
  • 1 ½ cup (12 oz) water
  • ½ tsp sea salt
  • 2 stalks celery, sliced
  • 3 scallions, whites only, sliced
  • ¼ cup (1.25 oz) dried cranberries, coarsely chopped

1. Toast the quinoa in a medium skillet over high heat, shaking the pan occasionally, until it lightly browns and starts to crackle, about 5 minutes). Transfer to a pot and add the water and salt, cover and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes.

2. Transfer the quinoa to a bowl and let it cool. Add the pistachios, celery, scallions, and cranberries.  Dress the salad with the sherry vinaigrette. 

Serves 8-10