Comments on: Quinoa Salad with Pistachios and Cranberries

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Tue, 27 Sep 2011 05:29:51 +0000

Holly, I think orange zest would work really well. Orange juice may, too, but it’s a little iffier, the proportion of oj and water. Or maybe even just a squeeze of fresh oj over the cooked quinoa while warm? Let us know what you try…

By: Holly

Holly — Tue, 27 Sep 2011 04:16:32 +0000

Love this salad. I wonder how it would taste with a touch of orange added. May try adding mandarin orange segments next time, or maybe just some orange zest or a little orange juice instead of some of the water when simmering.

By: Allison Parker, LC Managing Editor

Allison Parker, LC Managing Editor — Wed, 26 Jan 2011 16:45:14 +0000

There are so many testers who’ve praised this dish, I am not sure that my two cents will add anything, but this is one of my favorite LC dishes. I also reduce the oil in it, or sometimes just substitute a lemon-oil dressing I generally have on hand (called “latholemono” in Greek), but the salad itself I don’t alter. One reason I love it is that my son, who generally balks at quinoa, enjoys it with the addition of the sweet and chewy cranberries and the crunch of celery. It’s a “happy in your mouth” kind of dish, and very nutritious. Adults and kids can all get behind that.

By: Testers' Choice

Testers' Choice — Mon, 14 Sep 2009 02:36:21 +0000

[Joel J.] This salad was fantastic. I tried it twice, with both red and white quinoa, and the white was much tastier. It allowed the flavors of the vinaigrette and vegetables to come through in cleaner layers.

By: Testers' Choice

Testers' Choice — Mon, 14 Sep 2009 02:35:49 +0000

[Elsa M. Jacobson] An excellent balance of flavors and textures, as well as colors: not only the red and green holiday colors described in the recipe’s introduction, but, for example, a trio of lively greens—pistachios, celery, and scallions, which, even with their tops removed as directed, still show fine green striations an inch or two past the root end. The introduction states that this salad can be prepared in advance. I tested its lifespan by following through on the directions to refrigerate the salad if not serving it immediately, and then to bring it back to room temperature before serving. I did this twice. When first served the mid-day after it was made, it seemed, in fact, a bit better than right after it was assembled, with the flavors settling in and melding well, and the quinoa simultaneously retaining its signature texture—a pleasant slight popping of each tiny grain when chewed—as well as its signature nutty, earthy taste (reinforced by toasting before cooking).

By: blima

blima — Sun, 13 Sep 2009 22:47:18 +0000

I havent tried this yet but just wanted to tell all the Jewish readers and testers that Quinoa is kosher for Passover.

By: Testers' Choice

Testers' Choice — Thu, 10 Sep 2009 18:46:24 +0000

[Jenna Helwig] This quinoa salad was a hit with both my husband and my toddler (and me). It was much more than the sum of its parts—chewy, crunchy, and savory. This recipe will become part of my repertoire.

By: Testers' Choice

Testers' Choice — Thu, 10 Sep 2009 18:45:15 +0000

[Robert McCune] An amazing blending of taste, texture and color. While each ingredient stands out, none of them seems to dominate the recipe. Easy to make and I think the advance preparation enhances the flavors even more. A great salad to serve for a change of pace. Quinoa is one of the unsung heroes that many cooks overlook in salads, soups and pilafs. Another easy recipe for my vegetarians.

By: Testers' Choice

Testers' Choice — Thu, 10 Sep 2009 18:34:45 +0000

[Cindi Kruth] I took this dish to a party and it was very well received after I explained what quinoa is. Personally I loved the nutty/sweet/savory flavors. As easy as a pasta salad this quinoa dish introduces a nice variety to salads.

By: Testers' Choice

Testers' Choice — Thu, 10 Sep 2009 18:33:22 +0000

[Terri Rimmer] I discovered the joys of quinoa a year ago, and this is a tasty example of why I really love it. Quinoa is very versatile. It’s a grain, and on its own it really doesn’t taste much like anything. The great thing about it, though, is that it soaks up whatever you add to it. The sherry vinaigrette makes it very savory. I also love the flavors from the pistachio nuts and cranberries. It’s great as a side dish, particularly with anything chicken. An added bonus is that you can feel good about eating this dish because quinoa is just so good for you. It’s a great clean flavor.