Quinoa Pistachio Cranberry Salad

Quinoa Pistachio Cranberry Salad is a delightful and refreshing dish that is perfect for any occasion. Whether you are looking for a healthy lunch option or a tasty side dish for dinner, this salad is sure to satisfy your taste buds.

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Course: Appetizer, Salad, Side Dish

Cuisine: continental, Mediterranean

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Keyword: quinoa, quinoa recipes, quinoa salad, salad recipe, summer salad

Prep Time: 5

Cook Time: 1

Servings:

Calories: 286kcal

Author: Rekha Kakkar

Ingredients

1 cup of quinoa
½ cup cherry tomatoe
2 cucumbers cubed
½ cup Rocket leaves chopped
½ cup of finely chopped mint
2 tablespoons cranberries
2 tablespoons pistachios
2 tablespoons olives
1 tablespoon Extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon of pomegranate molasses or balsamic vinegar

Instructions

Cook the quinoa according to the instructions on the package. Once done, set it aside and let it cool.
In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumbers, and herbs.
In a small container Squeeze the juice from one lemon and add the pomegranate molasses, salt,black pepper, extra virgin olive oil.
Shake well to make dressing.
Toss everything together and drizzle with the balsamic dressing.
Before serving, top the salad with the chopped nuts and dried cranberries.

Notes

To make the best quinoa, it's important to rinse it thoroughly before cooking. This helps to remove any bitterness or residue. Also, use a ratio of 1:2 when cooking quinoa. This means you'll need 1 cup of water for every ½ cup of quinoa. Bring the water to a boil, add the quinoa, then reduce the heat and let it simmer for 15-20 minutes. Once done, fluff it up with a fork and let it cool before adding it to the salad.

Nutrition