1 c. pre-rinsed white quinoa (or blend of red and white)
2 c. water
1/3 c. golden raisins
1/3 c. shelled unsalted pistachios, coarsely chopped
1/3 c. pomegranate arils
1/4 c. scallion, finely chopped
1/4 c. parsley, finely chopped
1 T. mint, finely chopped
Zest of 1 orange
1/3 c. feta cheese, crumbled (optional)
Dressing
1 T. fresh lemon juice
1 T. + 2 T. cider vinegar, divided
2 t. honey or agave syrup
1/2 t. coarse kosher salt
1/2 c. extra virgin olive oil
In a medium saucepan, add quinoa and water, cover and bring to a rolling boil. Reduce heat to medium and continue to cook, covered, for 15 minutes until quinoa is translucent and all the water is absorbed. Fluff with a fork and set aside for 10 minutes.
Meanwhile, in a small dish, soak raisins in 1 T. cider vinegar. This will rehydrate and plump the raisins. Prepare the dressing by whisking together lemon juice, cider vinegar, honey andsalt. Slowly whisk in the olive oil. Set aside.
Combine prepared quinoa, soaked raisins, pistachios, herbs, orange zest and feta (if desired). Toss with dressing. Adjust seasoning and serve chilled or at room temperature.
Transfer combined salad to a platter. Garnish with extra pomegranate arils.
Molo 8 Lambrusco Mantovano
Eddie’s Recipe Tip:
