Pistachio And Grape-Studded Quinoa Salad this is delish!

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Pistachio And Grape-Studded Quinoa Salad

 

1 1/2 cups water

1 cup apple juice

1 tablespoon minced ginger

2 cups quinoa, well rinsed

1 cup cucumber, quartered.lengthwise,thinly sliced

1 cup seedless red grapes, cut in half

1 cup seedless green grapes, cut in half

1 cup pistachios, shelled, roughly chopped

1/2 cup thinly sliced green onion

1/4 cup freshly chopped parsley or watercress

3 tablespoons raspberry vinegar or red wine vinegar

Splash balsamic vinegar

2 tablespoons apple juice or water

2 tablespoons olive oil

2 tablespoons toasted sesame oil

2 teaspoons raw sugar or sugar

1/2 teaspoon salt

1/4 teaspoon cinnamon

red tipped lettuce leaves for garnishing

 

In a medium saucepan, place the water, apple juice,

and minced ginger, and bring the mixture to a boil.

Add the quinoa, cover, reduce the heat, and simmer for

15 minutes or until tender. Drain off any excess

liquid, transfer the quinoa to a bowl, fluff with a

fork, and set aside to cool completely.

Add the cucumber, red and green grapes, pistachios,

green onions, and parsley to the cooled quinoa, and

toss lightly.

In a small bowl, place the remaining ingredients

(except the lettuce leaves), and whisk well to

combine. Pour the dressing over the quinoa mixture and

toss gently to combine. Cover, place in the

refrigerator, and chill for 1 hour or more to allow

the flavors to blend.

Line a large bowl with the lettuce leaves. Gently toss

the chilled quinoa salad, transfer the salad to the

lettuce-lined bowl, and serve.

Yields 4 to 6 servings.

 

 

 

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