Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Quinoa Salad with Dried Cherries and Pistachios



Posts : 18059
Thanked : 883
Join date : 2013-01-12

Quinoa Salad with Dried Cherries and Pistachios

Post by Lobo on Wed 20 Jan 2016, 9:57 pm

Quinoa Salad with Dried Cherries and Pistachios

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
Grain salads like this one will last for several days in the refrigerator and will take on even more flavor as they sit. You can make the salad on a Sunday and pack it for lunch any day of the week.

  • Printer Friendly Version

  • 593


  • 2 cups (16 fl. oz./500 ml) water
  • 1 cup (6 oz./185 g) quinoa
  • 1/2 head radicchio, cored and thinly sliced
  • 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1/4 cup (1 1/2 oz./45 g) dried tart cherries
  • 1/4 cup (1 oz./30 g) chopped pistachios
  • 3 Tbs. chopped fresh flat-leaf parsley, plus a few whole leaves
      for garnish
  • Salt and freshly ground pepper, to taste

Wine Pairing

This pairs well with crisp, full-bodied rosé wines from our Wine Club.


In a saucepan over high heat, bring the water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer until the grains are tender and the water is absorbed, about 15 minutes. Fluff with a fork and transfer to a large bowl.

Add the radicchio, vinegar, olive oil, cherries, pistachios and chopped parsley to the bowl with the warm quinoa and stir to combine. Season with salt and pepper and garnish with the whole parsley leaves. Serve warm or at room temperature. Serves 4.

Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).

Related Tips

  • All About Chicories

    Current date/time is Fri 09 Dec 2016, 5:03 pm