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Quinoa Salad with Pistachios and Cranberries

Fran Gage
  • 20 minutes
  • Serves 4

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