Are you ready to elevate your salad game with a burst of flavor and nutrition? Look no further than this vibrant Quinoa Salad with Dried Cranberries and Pistachios! Packed with protein-rich quinoa, sweet dried cranberries, and crunchy pistachios, this dish is not only a feast for the eyes but also a powerhouse of health benefits. Perfect as a refreshing side or a satisfying main course, this salad is quick to prepare and will leave your taste buds dancing. Dive into this recipe and discover how easy it is to create a deliciously wholesome meal that will impress family and friends alike!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 cup dried cranberries
- 1/2 cup pistachios, shelled
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold running water. This helps to remove the natural coating called saponin, which can give quinoa a bitter taste. Use a fine-mesh strainer for best results.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the water and is fluffy. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the quinoa is cooking, prepare the other ingredients. In a small bowl, combine the dried cranberries, shelled pistachios, diced red onion, and chopped parsley.
- After the quinoa has rested, fluff it with a fork and let it cool for a few minutes. This will help prevent the salad from becoming mushy when combined with the other ingredients.
- In a large mixing bowl, combine the cooked quinoa with the mixture of cranberries, pistachios, red onion, and parsley.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing. Adjust the seasoning to taste.
- Drizzle the dressing over the quinoa salad and gently toss to combine all the ingredients evenly.
- Let the salad sit for about 10 minutes before serving, allowing the flavors to meld together. Serve chilled or at room temperature.
- Enjoy your Quinoa Salad with Dried Cranberries and Pistachios as a nutritious side dish or a light main course!
Tips
- Rinse the Quinoa Thoroughly: Don't skip the rinsing step! It removes the saponin coating that can make quinoa taste bitter, ensuring a pleasant flavor in your salad.
- Perfectly Cooked Quinoa: Keep an eye on the cooking time. Once the quinoa has absorbed all the water, let it sit covered for an additional 5 minutes to achieve that fluffy texture.
- Chill Before Serving: Allow the salad to sit for about 10 minutes after tossing with the dressing. This waiting period helps the flavors meld beautifully, enhancing the overall taste.
- Customize Your Ingredients: Feel free to add your favorite ingredients! Fresh vegetables, herbs, or even a sprinkle of feta cheese can take this salad to the next level.
- Meal Prep Friendly: This salad keeps well in the fridge for a few days, making it a great option for meal prep. Just store the dressing separately until you’re ready to eat!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
