Quinoa with Dried Cherries and Pistachios

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We love the versatility of this. Hot or cold, this is delicious as a side dish, salad, or a whole meal! Barb L.

Serves: 8


2 Tbsp plus 2 tsp Flying Olive Lemon or a Flying Olive Mild-Medium Single Varietal of Choice Extra Virgin Olive Oil, divided

3 Tbsp finely chopped shallots

2 cups water

1/3 cup dry white wine

½ tsp salt

3 Tbsp fresh lemon juice

¼ tsp freshly ground black pepper

½ cup dried sweet cherries, chopped

½ cup dry-roasted pistachios, chopped

¼ cup chopped fresh mint or 1 Tbsp dried mint

¼ cup chopped fresh parsley leaves

2 tsp honey or to taste, optional


Rinse the quinoa well and drain (I find using a sieve is the best method).

Heat 2 tsp of Flying Olive Extra Virgin Olive Oil of Choice in a large saucepan over medium-high heat. Add the shallots and sauté about 2 minutes until tender. Add 2 cups of water, wine, and salt to the pan. Bring the mixture to a boil. Add the quinoa, cover, and reduce the heat to a simmer. Cook for 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from the heat, set aside, and cool slightly.

Combine the remaining 2 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice, lemon juice, and pepper in a large bowl. Stir with a whisk until it is well combined. Add the quinoa, cherries, and remaining ingredients and toss gently. Taste and add the honey, more salt and pepper, if desired (I’ve found if I use Flying Olive Lemon Oil it usually needs a bit of honey).

Inspired by a recipe in Cooking Light, December, 2011.

Submitted by Barb L.