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Exotic Spiced Cranberry Quinoa Salad with Toasted Pistachios
Discover a unique holiday dish with our spiced cranberry quinoa salad. Perfect for entertaining, this vibrant salad dazzles with flavor and color!
Every holiday season, I find myself in a delightful quandary—how to surprise my guests with something both familiar and unexpectedly delightful. One chilly winter afternoon, as I rummaged through my pantry, inspiration struck! I decided to blend the tartness of cranberries with the earthiness of quinoa and a hint of exotic spices to create a dish that sings with flavor and color.
This Exotic Spiced Cranberry Quinoa Salad with Toasted Pistachios is like a colorful tapestry at your holiday table. The combination of sweet, tart, and savory elements, paired with a satisfying crunch, makes it a crowd-pleaser that stands out amidst traditional holiday fare. Drawing inspiration from Middle Eastern culinary traditions, this salad is not just a feast for the eyes but a nourishing delight for the body, rich in antioxidants, fiber, and plant-based protein.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
6
0
Cuisine
Mediterranean
Discover a unique holiday dish with our spiced cranberry quinoa salad. Perfect for entertaining, this vibrant salad dazzles with flavor and color!
Ingredients
- • * quinoa: 1 cup
- • * water: 2 cups
- • * dried cranberries: 1/2 cup
- • * pistachios, shelled and toasted: 1/2 cup
- • * fresh mint leaves, chopped: 1/4 cup
- • * fresh parsley, chopped: 1/4 cup
- • * red onion, finely diced: 1/4 cup
- • * pomegranate seeds: 1/4 cup
- • * ground cinnamon: 1/2 teaspoon
- • * ground cumin: 1/2 teaspoon
- • * olive oil: 3 tablespoons
- • * lemon juice: 2 tablespoons
- • * honey: 1 tablespoon
- • * salt: 1/2 teaspoon
- • * black pepper: 1/4 teaspoon
Instructions
- 1 Rinse the quinoa under cold water using a fine mesh strainer. This removes its natural coating, saponin, which can cause a bitter taste.
- 2 In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
- 3 While the quinoa is cooking, toast the pistachios in a dry skillet over medium heat for 5 minutes, stirring frequently to prevent burning. Once they are fragrant and slightly golden, remove from heat and set aside.
- 4 Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl. Let it cool for a few minutes before adding the remaining salad ingredients.
- 5 To the quinoa, add dried cranberries, toasted pistachios, chopped mint, parsley, diced red onion, and pomegranate seeds. Toss gently to combine.
- 6 In a small bowl, whisk together olive oil, lemon juice, honey, ground cinnamon, ground cumin, salt, and black pepper. Pour this dressing over the quinoa mixture and toss until everything is evenly coated.
- 7 Allow the salad to sit for at least 10 minutes before serving. This resting time helps the flavors meld together beautifully.
Serving Suggestions
- • Serve this vibrant salad as a centerpiece on your holiday table, garnished with additional pomegranate seeds and mint leaves for an extra festive touch. Pair it with a crisp white wine, like a Sauvignon Blanc, to complement the salad's citrusy notes and enhance the aromatic spices. For a non-alcoholic option, a sparkling water with a splash of lime would be refreshing and delightful. This salad pairs beautifully with roasted turkey or ham, adding a refreshing contrast to richer, heavier dishes. Its bright and colorful presentation makes it a wonderful addition to any buffet spread, inviting guests to explore its unique flavors and textures.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day. To maintain the salad’s texture, add a fresh squeeze of lemon juice before serving. If you wish to freeze the salad, omit the fresh herbs and pomegranate seeds, as they don't freeze well. Freeze the quinoa mixture in a sealed container for up to 1 month. Thaw overnight in the refrigerator and add fresh herbs and seeds just before serving to restore its vibrant freshness.
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