More Quinoa

Quinoa with Dried Cherries and Pistachios

Cooking Light December 2010

1 3/4 cups quinoa (uncooked)

2 tbsp and 2 tsp of olive oil

3 tbsp finely chopped shallots

2 cups water

1/3 cup dry white wine

3 tbsp fresh lemon juice

1/4 tsp freshly ground pepper

1/2 cup dried cherries, chopped

1/2 cup pistachios, chopped

1/4 cup chopped fresh parsley (optional)

Heat 2 tsp olive oil in large saucepan over medium-high heat. Add shallots to pan; saute 2 minutes or until tender. Add 2 cups of water and 1/3 cup wine; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside and cool slightly.

Combine remaining 2 tbsp olive oil, lemon juice, and pepper in a large bowl; stir with whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.