Fustini's Oils and Vinegars
Cherry and Pistachio Quinoa

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Cherry and Pistachio Quinoa


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Cherry and Pistachio Quinoa

Submitted by Diane Hoffman, Leonard, MI



  • 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


Step 1. 

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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