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Recipe Summary

prep:
15 mins
cook:
12 mins
cool:
10 mins
Servings:
4
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Ingredients

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Directions

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  • To cook quinoa, bring water to boiling in a medium saucepan. Add the quinoa and cook; reduce heat. Cover and cook for 12 minutes or until tender. Drain well. Spread out on a paper-towel-lined baking sheet. Pat dry and let cool for 10 minutes.

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  • Meanwhile, for dressing, in a small bowl whisk together 3 tablespoons olive oil, vinegar, and salt; set aside.

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  • Heat remaining 1 tablespoon olive oil in a large nonstick saute pan over medium-high heat. Add the quinoa. Cook and stir for 5 minutes. Spread quinoa evenly in pan and continue to cook for 10 minutes more or until quinoa is lightly toasted, stirring occasionally and reducing heat to medium, if necessary.

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  • Transfer the quinoa to a medium bowl. Add the cranberries, pistachios, celery, and green onions. Add the dressing and toss to coat. Season to taste with pepper and additional salt, if desired.

Nutrition Facts

374 calories; total fat 20g; saturated fat 3g; polyunsaturated fat 4g; monounsaturated fat 12g; cholesterolmg; sodium 163mg; potassium 380mg; carbohydrates 43g; fiber 5g; sugar 11g; protein 8g; trans fatty acidg; vitamin a 146IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 93mcg; vitamin b12mcg; calcium 40mg; iron 3mg.

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