Cherry And Pistachio Quinoa Salad In Tarragon Vinaigrette Recipe

Name: Cherry And Pistachio Quinoa Salad In Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Water; 1 cup Quinoa; 1 cup Fresh Cherries, Pitted And Cut Into Quarters; 2 stalks Celery, Diced; 1/2 cups Shelled Pistachios, Chopped; 1 whole Lemon, Zest And Juice; 1/2 teaspoons Salt; 2 Tablespoons Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 2-1/2 Tablespoons Chopped Tarragon; 1/4 cups Extra Virgin Olive Oil

Servings: persons

2 cups Water
1 cup Quinoa
1 cup Fresh Cherries, Pitted And Cut Into Quarters
2 stalks Celery, Diced
1/2 cups Shelled Pistachios, Chopped
1 whole Lemon, Zest And Juice
1/2 teaspoons Salt
2 Tablespoons Apple Cider Vinegar
1 teaspoon Dijon Mustard
2-1/2 Tablespoons Chopped Tarragon
1/4 cups Extra Virgin Olive Oil

1
Combine water and quinoa in a medium saucepan and bring to a boil. Then cover the pot and reduce heat. Cook for 10 minutes or until all liquid is absorbed. Remove from heat and fluff quinoa with a fork.
2
Combine quinoa, cherries, celery and pistachios in a medium bowl. Set aside.
3
For the tarragon vinaigrette: In a small bowl add lemon zest and juice, salt, apple cider vinegar, Dijon mustard and tarragon then slowly whisk in the extra virgin olive oil.
4
Pour vinaigrette over the quinoa and gently stir together. Refrigerate until ready to serve and check for seasoning before serving.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Water, 1 cup Quinoa, 1 cup Fresh Cherries, Pitted And Cut Into Quarters, 2 stalks Celery, Diced, and more.

Yes, Cherry And Pistachio Quinoa Salad In Tarragon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cherry And Pistachio Quinoa Salad In Tarragon Vinaigrette

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