Quinoa and bulgur salad with cranberries and pistachios
(From the kitchen of Kathy Lee, adapted from Cooking Light (December 10))
1 cup uncooked quinoa
3/4 cup uncooked bulgur
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3 tablespoons finely chopped shallots
1 cup water
1 cup reduced sodium chicken or veggie broth
1/2 teaspoon salt
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
1/2 cup dried cranberries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh parsley
- Rinse and drain quinoa and bulgur. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add water, broth, and salt to pan; bring to a boil. Add quinoa and bulgur; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and grains are tender. Remove from heat; set aside, and cool slightly.
- Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cranberries, and remaining ingredients; toss gently to combine.