Quinoa Salad with Cranberries and Pistachio Nuts Source
For the Love of Salad, by: Jeanelle Mitchell
This is a great recipe from one of my favourite cookbooks. The entire cookbook is made up of gourmet salads from greens to grains. Perfect for a dinner appetizer, a brunch option or to take to work for lunch!
2 cups water
1 cup quinoa
¼ tsp sea salt
2 Tbsp fresh orange juice
1 tsp orange zest
2 tbsp fresh lemon juice
1 tbsp liquid honey
¼ tsp hot pepper sauce
2 tbsp extra virgin olive oil
sea salt and freshly ground pepper
2 green onions, finely chopped
½ cup coarsely chopped dried cranberries
2 tbsp chopped fresh mint or flat-leaf parsley
½ cup chopped toasted pistachio nuts
1. Quinoa: Bring water to a boil in a large saucepan. Add quinoa and salt; cook over medium heat, stirring occasionally, until tender but still firm to the bite, about 12 minutes. Drain well and transfer to a medium bowl. Let cool to room temperature.
2. Dressing: Whisk together orange juice and zest, lemon juice, honey, and hot pepper sauce in a small bowl. Gradually whisk in olive oil until well combined. Season with salt and pepper to taste. Set aside.
3. Add green onions, cranberries, mint, and dressing to quinoa and toss to combine. Add pistachio nuts just before serving.
Tip: Can make up to 2 days ahead, just cover and refrigerate!