This tasty side dish adds elegance and nutrients to any meal!
1 3/4 cups uncooked quinoa
2 tablespoons plus 2 teaspoons olive oil, divided
3 tablespoons finely chopped shallots
2 cups chicken broth
1/3 cup dry white wine
1/2 teaspoon salt
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
1/2 cup dried cranberries or craisins
1/2 cup dry-roasted, unsalted pistachios, chopped
1/4 cup checked and chopped fresh parsley
Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, craisins, and remaining ingredients; toss gently to combine.