INGREDIENTS
2
stalks Celery
1/4 cup
Cranberries, dried
3
Scallions
2 tsp
Shallots
1 cup
Quinoa
1
Black pepper, Freshly ground
3/4 tsp
Sea salt, fine
4 tbsp
Not overly robust extra-virgin olive oil
1 tbsp
Sherry vinegar
1/3 cup
Pistachios
74 tsp
Water