Ingredients
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8 tsp olive oil (2 tbsp plus 2 tsp, divided)
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3 tbsp finely chopped shallots
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2 cups water
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1/3 cup white grape juice
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1/2 tsp salt
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1 3/4 cups uncooked, rinsed quinoa
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1/2 cup toasted walnuts, chopped
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3 tbsp lemon juice
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1/4 tsp ground pepper
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1/2 cup dried cherries, chopped
Steps
1
Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan, sauté 2 minutes or until tender. Add water, juice and salt to pan. Bring to boil. Add quinoa, cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat and set aside.
2
To toast walnuts, heat a non-stick skillet over medium heat. Add walnuts and cook, stirring frequently, until lightly browned and fragrant. Set aside to cool slightly. Combine remaining 2 tablespoons of olive oil, lemon juice and pepper in a large bowl. Add quinoa, cherries and walnuts to bowl and toss gently to combine. Serve warm.
