Cherry and Pistachio Quinoa
Cherry and Pistachio Quinoa
Submitted by Diane Hoffman, Leonard, MI
Potatoes, Pastas and Grains
Ingredients
- 1 cup quinoa
- 2 cups of water
- 1/2 small head radicchio, cooled and thinly sliced
- 1/4 cup Fustini's Traverse City Cherry Balsamic, plus more to taste
- 2 tablespoons Fustini's Meyer Lemon olive oil
- 1/2 teaspoon fresh lemon zest
- 1/4 cup dried cherries, roughly chopped
- 1/4 cup pistachios
- 1/2 tablespoon chives, finely chopped
- 3 tablespoons flat-leaf parsley, chopped
- salt and pepper to taste
Directions
- Place quinoa in a fine-mesh strainer and rinse well under cold water. in a medium saucepan over high heat, bring water to boil. Add quinoa and reduce heat to low. Cover and simmer until grains are tender and water is absorbed (15-20 minutes). Remove quinoa from heat and rest 10 minutes. Transfer to a large bowl and fluff lightly with a fork to separate grains. Add radicchio, balsamic, olive oil, lemon zest, cherries, pistachios, chives and parsley. Mix well. Season with salt and pepper. May be served warm or chilled.
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