I found this recipe in Williams-Sonoma Salad of the Day: 365 Recipes for Every Day Of The Year, and couldn’t wait to get my hands on it! I am always up for a new recipe that uses quinoa and LOVED the sweet and salty combination with the cherries and pistachios! I have a feeling this will make it’s way into my side dish rotation soon!

Quinoa & Radicchio Salad With Dried Cherries & Pistachios

(serves 4)

♦ 1 cup quinoa

♦ 1/2 head radicchio

♦ 1/4 cup balsamic vinegar

♦ 2 tablespoon extra-virgin olive oil

♦ 1/4 cup dried tart cherries

♦ 1/4 cup chopped pistachios

♦ 3 tablespoons fresh flat-leaf parsley, plus a few for garnish

♦ Salt and freshly ground pepper

In a saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer until the grains are tender and the water is absorbed, about 15 minutes. Fluff with a fork and transfer to a large bowl.

Core and thinly slice the radicchio. Stir the radicchio, vinegar, oil, cherries, pistachios, and parsley into the warm quinoa. Season with salt and pepper and garnish with the whole parsley leaves. Serve warm or at room temperature.