Vegetarian

Quinoa Salad with Pistachios and Cranberries is for Side Dish.

Quinoa Salad with Pistachios and Cranberries takes 15 minutes to prepare.

Quinoa Salad with Pistachios and Cranberries takes 20 minutes to cook.

Quinoa Salad with Pistachios and Cranberries makes 1 servings.

The ingredients for Quinoa Salad with Pistachios and Cranberries are:

For the sherry vinaigrette
2 teaspoons minced shallots
1 tablespoon sherry vinegar
1/4 teaspoon fine sea salt
Freshly ground black pepper
4 tablespoons (2 ounces) medium extra-virgin olive oil, divided
2 teaspoons water

For the quinoa salad
1/3 cup (1 1/2 ounces by weight) pistachio nuts
1 cup (6 1/4 ounces by weight) quinoa
1 1/2 cups (12 ounces) water
1/2 teaspoon fine sea salt
2 stalks celery, sliced
3 scallions, green tops removed, sliced
1/4 cup (1 1/4 ounces by weight) dried cranberries, coarsely chopped
1 recipe sherry vinaigrette

Here is how you make Quinoa Salad with Pistachios and Cranberries:

Make the vinaigrette1. Put the shallots, vinegar, salt and a few grindings of pepper into a small deep bowl, a coffee mug, or a 1-cup measure. 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.Make the quinoa salad1. To toast the pistachio nuts, preheat the oven to 350?F (175?C). 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 quinoa to a bowl and let it cool. Add the pistachio nuts, celery, scallions, and cranberries and toss everything together.4. Dress the salad with sherry vinaigrette.5. If not serving immediately, refrigerate the salad, but bring it to room temperature before serving.Serving Size: 8 half cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user DOWNTOWN75.

The nutritional information for Quinoa Salad with Pistachios and Cranberries is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,550.3

• Total Fat: 83.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,482.3 mg
• Total Carbs: 178.4 g
• Dietary Fiber: 20.3 g
• Protein: 33.2 g

The dietary needs meet for Quinoa Salad with Pistachios and Cranberries is Vegetarian