Quinoa Salad With Pistachios And Cranberries

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 teaspoons minced shallots

1 tablespoon sherry vinegar

1/4 teaspoon fine sea salt

Freshly ground black pepper

4 tablespoons (2 ounces) not overly robust extra-virgin olive oil

2 teaspoons cold water

1/3 cup (1 1/2 ounce) shelled pistachios

1 cup (6 1/4 ounces) quinoa

1 1/2 cups (12 ounces) cold water

1/2 teaspoon fine sea salt

2 stalks celery, thinly sliced

3 scallions, white and pale green parts thinly sliced

1/4 cup (1 1/4 ounces) dried cranberries, coarsely chopped

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Cooking Light