Kristin Cavallari loves making this simple, easy meal or side dish for her husband Jay Cutler and three young children. Check out her delicious recipe for kid-friendly cherry-pistachio quinoa! | Subscribe for more: bit.ly/1NGkzM1
Cherry-Pistachio Quinoa
Serves 4
2 tsp, plus 2 tbsp olive oil
1½ tbsp finely chopped shallots
1¾ cups raw quinoa, rinsed
½ cup dried tart bing cherries, chopped
⅓ cup dry white wine
2-3 tbsp lemon peel (1 lemon)
3 tbsp lemon juice (1 lemon)
1 tsp fine-grain sea salt
¼ tsp ground black pepper
½ cup shelled pistachios, chopped
1. In a medium pot over medium heat, warm 2 tsp of the oil. Add the shallots and cook, covered, until translucent, about 5 minutes. Add the quinoa and toast 2 minutes. Add the cherries, wine and 2 cups water. Cover; bring to a boil and then reduce to a simmer. Cook until the quinoa is tender, 10 to 12 minutes.
2. Meanwhile, in a large bowl, whisk together the remaining 2 tbsp oil, lemon peel, lemon juice, salt and pepper until thoroughly combined.
3. When the quinoa is tender, remove from heat. Fluff with a fork and let sit 2 minutes. Add the quinoa mixture and pistachios to the dressing. Gently toss to combine. Serve warm or slightly chilled.