My niece, Lisa came up with this wonderful salad. Brightened with pistachios and cranberries, the quinoa provides a nice punch of protein that would accent a holiday table. This a wonderful side for a Frittata brunch or alongside a nourishing Butternut Squash Soup. It’s great served warm, but leftover in the fridge, it’s still good the next day.
Prep time: 20 minutes
Total time: 30 minutes
Yield: 8-10 side servings
1 cup quinoa
2 c. water
1/2 tsp. salt
7 oz. (1 bag) arugula
2 oz. spinach (about 1 handful)
1 cucumber, skinned, quartered lengthwise and sliced
3 scallions sliced thin
1/2 c. toasted, salted pistachios
1/2 c. dried cranberries
about 1 tsp. salt (divided)
pepper to taste
your favorite vinaigrette
- Bring 2 cups of water to boil in a medium sauce pan. Add 1 c. quinoa and 1/2 tsp. salt, bring back to a boil, cover, and cook over medium heat for 12 minutes until quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand for 15 minutes. (Makes about 4 cups).
- Meanwhile, add the greens to a salad bowl, along with cucumber, scallions and cranberries. Set aside.
- Once it has rested, add 2 cups hot quinoa to the greens (which will slightly wilt them). Drizzle 2-3 T vinaigrette over entire salad, sprinkle with pistachios, 1/2 tsp. salt and a grinding of pepper. Toss and serve immediately or at room temperature. The leftover 2 cups of quinoa will keep for about a week to be used in more salad, or in a tasty Tabouli.