Quinoa salad with cranberries and pistachios

    30 min

    A vegan quinoa salad with radicchio, dried cranberries and pistachios that is best served lukewarm.

    1 person made this

    Serves: 4 

    • 250g quiinoa
    • 1/2 head radicchio (about 100g), cut into fine strips
    • 60ml balsamic vinegar
    • 2 tablespoons olive oil
    • 50g dried cranberries
    • 30g pistachios
    • 1 bunch parsley, minced
    • 1 pinch salt

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Rinse quinoa several times in a fine mesh sieve under cold water.
    2. In a saucepan bring 500ml water to the boil. Add quinoa, reduce heat and let simmer, covered, till all the water has been absorbed, about 15 minutes. Remove from the hob and let cool.
    3. Add to a salad bowl and fluff up with a fork so the quinoa does not lump together. Add remaining ingredients and toss till evenly combined. Serve lukewarm.


    You can also use dried sour cherries or raisins instead of cranberries.

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