The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
Fran Gage is a writer, baker, and olive oil aficionado. She owned the acclaimed Fran Gage Pâtisserie Française in San Francisco for 10 years before she began writing for the San Francisco Chronicle, Saveur, and Fine Cooking. She’s also the author or co-author of half a dozen cookbooks, including A Sweet Quartet, The New American Olive Oil, and The Baker’s Dozen Cookbook.