Quinoa, Pomegranate & Pistachios with Ricotta Salata
This colorful side dish takes only minutes to prepare and makes a lovely, festive addition to any holiday table. You can make the salad the day before; just wait to add the pistachios until the last minute, so they retain their crunch. Ricotta salata is a dry, salty cheese; feta is a fine substitute.
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Ingredients
- 2 cups quinoa, rinsed well and drained
- ½ tsp. salt
- 4 Tbs. olive oil
- 2 Tbs. white balsamic vinegar
- ¼ cup chopped shallots
- ½ cup pomegranate seeds
- 1/3 cup shelled pistachios
- ¼ cup crumbled ricotta salata (or feta) cheese
Preparation
In large pot, boil 4 cups of water. Add quinoa and salt. Reduce heat to low, cover, and simmer 15–18 minutes, until quinoa is tender but still has a bite. Remove from heat, and let cool.
While quinoa is cooking, whisk together olive oil, vinegar, and shallots to make vinaigrette. Transfer cooked quinoa to serving bowl, add vinaigrette, and toss to mix. Stir in pomegranate seeds, pistachios, and cheese, and serve immediately.
Nutrition Information
- Calories 370
- Carbohydrate Content 45 g
- Cholesterol Content 5 mg
- Fat Content 17 g
- Fiber Content 6 g
- Protein Content 11 g
- Saturated Fat Content 3 g
- Sodium Content 210 mg
- Sugar Content 5 g