Kristin Cavallari's Cherry Pistachio Quinoa | Inside My Kitchen

Kristin Cavallari loves making this simple, easy meal or side dish for her husband Jay Cutler and three young children. Check out her delicious recipe for kid-friendly cherry-pistachio quinoa! | Subscribe for more: http://bit.ly/1NGkzM1 Cherry-Pistachio Quinoa Serves 4 2 tsp, plus 2 tbsp olive oil 1½ tbsp finely chopped shallots 1¾ cups raw quinoa, rinsed ½ cup dried tart bing cherries, chopped ⅓ cup dry white wine 2–3 tbsp lemon peel (1 lemon) 3 tbsp lemon juice (1 lemon) 1 tsp fine-grain sea salt ¼ tsp ground black pepper ½ cup shelled pistachios, chopped 1. In a medium pot over medium heat, warm 2 tsp of the oil. Add the shallots and cook, covered, until translucent, about 5 minutes. Add the quinoa and toast 2 minutes. Add the cherries, wine and 2 cups water. Cover; bring to a boil and then reduce to a simmer. Cook until the quinoa is tender, 10 to 12 minutes. 2. Meanwhile, in a large bowl, whisk together the remaining 2 tbsp oil, lemon peel, lemon juice, salt and pepper until thoroughly combined. 3. When the quinoa is tender, remove from heat. Fluff with a fork and let sit 2 minutes. Add the quinoa mixture and pistachios to the dressing. Gently toss to combine. Serve warm or slightly chilled.

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