My mom made this salad recently and I just had to get the recipe from her. It is such a great summer dish!! My one suggestion would be keeping the pistachios separate from the salad and mix them in right before you are ready to serve...otherwise they get soggy, especially if you have some leftovers!
For the sherry vinaigrette:
2 teaspoons minced shallots
1 tablespoon sherry vinegar
1/4 teaspoon fine sea salt
Freshly ground black pepper
4 tablespoons (2 ounces) medium extra-virgin olive oil, divided
2 teaspoons water
For the quinoa salad:
1/3 cup (1 1/2 ounces by weight) pistachio nuts
1 cup (6 1/4 ounces by weight) quinoa
1 1/2 cups (12 ounces) water
1/2 teaspoon fine sea salt
2 stalks celery, sliced
3 scallions, green tops removed, sliced
1/4 cup (1 1/4 ounces by weight) dried cranberries, coarsely chopped
1 recipe sherry vinaigrette
Directions:
Make the vinaigrette
1. Put the shallots, vinegar, salt and a few grindings of pepper into a small deep bowl, a coffee mug, or a 1-cup measure. Slowly pour 2 tablespoons of the extra-virgin olive oil into the bowl, beating constantly with the fork. Beat in the water, then the remaining 2 tablespoons of extra-virgin olive oil. Taste for seasoning.
Make the quinoa salad
1. To toast the pistachio nuts, preheat the oven to 350°F (175°C). Arrange the pistachio nuts in a single layer in a small pan and roast until you can just detect their aroma and they are lightly browned, about 5 minutes. Let them cool to room temperature, then chop them coarsely. (This can be done ahead.)
2. Toast the quinoa in a medium skillet over high heat, shaking the pan occasionally, until it lightly browns, starts to crackle, and smells a bit toasted, about 5 minutes. Transfer to a pot, add the water and the salt, cover, and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes. The water should be gone.
3. Transfer the quinoa to a bowl and let it cool. Add the pistachio nuts, celery, scallions, and cranberries and toss everything together.
4. Dress the salad with sherry vinaigrette.
5. If not serving immediately, refrigerate the salad, but bring it to room temperature before serving.
