Quinoa Salad with Dried Cherries & Pistachios


Once you start using quinoa in salads, chances are you’ll get hooked; it is a no-fuss grain that is extremely forgiving to cook, yielding tender pearls full of nutty flavor. Use this recipe as a starting point, swapping in other fresh ingredients such as kale, corn, and cilantro.


  • quinoa, 1 cup (8 oz/250 g)
  • radicchio, ½ head (about 4 oz/125 g), cored and thinly sliced
  • balsamic vinegar, ¼ cup (2 fl oz/60 ml)
  • extra-virgin olive oil, 2 tbsp
  • dried tart cherries, ¼ cup (1 oz/30 g)
  • pistachios, ¼ cup (1 oz/30 g), chopped
  • fresh flat-leaf parsley, 3 Tbsp chopped
  • sea salt, ¼ tsp
  • freshly ground pepper, to taste


  1. Put quinoa in a fine-mesh strainer and rinse well under cold water. In a saucepan, bring 2 cups (16 fl oz/500 ml) water to a boil over high heat. Add quinoa and reduce heat to low. Cover and simmer until grains are tender and water is absorbed, about 15 minutes. Remove quinoa from heat and let cool slightly. Transfer to a large bowl and fluff with a fork to separate grains.
  2. Add radicchio, vinegar, olive oil, cherries, pistachios, and parsley to bowl with warm quinoa and stir to mix well. Season with salt and pepper. Serve warm or at room temperature.

per serving 310 calories, 8 g protein, 41 g carbs, 13 g fat (1.5 g saturated fat), 0 mg cholesterol, 4 g fiber, 160 mg sodium