Quinoa Salad with Dried Cranberries

Name: Quinoa Salad with Dried Cranberries
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 cup Quinoa (1 cup dry quinoa); 1 cup Water (1 cup water); 1 cup Chicken Broth (1 cup chicken broth you can also use beef, or vegetable broth for a vegan option); 1 piece Radicchio (1 small head radicchio cored and thinly sliced); ¼ cup Balsamic Vinegar of Modena (1/4 cup balsamic vinegar good quality balsamic recommended); 2 tbsp Extra Virgin Olive Oil (2 tbsp extra-virgin olive oil); ¼ cup Dried Cranberries (1/4 cup dried cranberries); ¼ cup Pistachios (1/4 cup pistachios chopped); 3 tbsp Flat-Leaf Parsley (3 tbsp fresh flat-leaf parsley chopped); ½ tsp Table Salt (1/2 tsp salt); 0 pieces Black Pepper (Fresh ground pepper to taste)

Quinoa Salad with Dried Cranberries - Salad (American)

20 minAmerican

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1Rinse the quinoa in a fine mesh strainer under cold water.
2In a saucepan over high heat, bring the water and stock to a boil.
3Add quinoa and reduce heat to low.
4Cover and simmer until grains are tender and liquid is absorbed, about 15 minutes.
5Set aside and allow to cool.
6Transfer quinoa to a large bowl and add all other ingredients.
7Toss to mix and season with salt and pepper.
8Serve warm or room temperature.
9Store in the refrigerator.