Quinoa Salad with Artichokes, Dried Cherries, Pistachios, 


1 cup quinoa (red, white or multi-colored)
1 1/2 cups water
1 teaspoon salt
freshly ground black pepper

1 (6-ounce) jar marinated artichoke hearts, drained
1/2 cup dried cherries
1/2 cup toasted pistachios
1 avocado, diced
2 ribs celery, finely chopped
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
2 handfuls of arugula
2 tablespoons white balsamic vinegar
6 tablespoons extra virgin olive oil
salt and pepper, to taste



Make the quinoa:
Rinse the quinoa in cold water in a saucepan, swirling it with your hand until any dry husks rise to the surface. Drain the quinoa as well as you can and then put the saucepan on the stovetop. Turn the heat to medium-high and dry the quinoa on the stovetop, shaking the pan regularly until you see the quinoa moving easily and can hear the seeds moving individually in the pan. Add the water, salt and pepper. Bring the liquid to a boil and then reduce the heat to low or medium-low. You should just see a few bubbles, not a boil. Cover with a lid, leaving it askew (or if you have pour spouts, just put the lid on the pot). Simmer for 20 minutes. Turn the heat off and fluff the quinoa with a fork. If there’s any liquid left in the bottom of the pot, place it back on the burner for another 3 minutes or so. Spread the cooked quinoa out on a sheet pan to cool.

Combine the cooled quinoa in a large salad bowl with all the remaining ingredients and dress the salad with the balsamic vinegar and olive oil. Season to taste with salt and pepper and serve.
Serves 4 to 6

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