Gluten-Free Holiday Quinoa Salad – Bright & Nutty Side Dish

Ingredients

• • 1 ⅞ cup uncooked quinoa
• • 2 ⅞ cups water or broth
• • ⅞ cup pomegranate seeds
• • ⅞ cup toasted pistachios
• • ⅞ cup dried cranberries
• • ⅞ cup fresh parsley
• • ⅞ cup olive oil
• • 2 ⅞ tbsp fresh orange juice
• • 1 ⅞ tbsp fresh lemon juice
• • 1 ⅞ tbsp honey or maple syrup
• • 1 ⅞ tsp chopped fresh mint
• • ⅞ tsp salt

Instructions

1. 1

   Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes before fluffing with a fork.

2. 2

   Spread pistachios on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, until fragrant. Let cool before chopping.

3. 3

   Whisk together olive oil, orange juice, lemon juice, honey, mint, and salt until emulsified. Taste and adjust seasoning.

4. 4

   In a large bowl, combine cooked quinoa, pomegranate seeds, toasted pistachios, cranberries, and parsley. Drizzle with dressing and toss gently to combine.