radicchio salad with quinoa, cranberries and pistachios is a delicious mix of healthy and tasty ingredients. A salad, also excellent as single dish, with a very easy and quick recipe that provides balanced nutrients for a light meal.
Ingrediants
- 1 head of red chicory from Chioggia
- 150 g of quinoa
- 2 tablespoons of cranberries
- 2 tablespoons of shelled pistachios
- flaked parmesan
- 1 teaspoon of traditional balsamic vinegar
- 2 tablespoons of extra virgin olive oil
- salt
- pepper
radicchio salad with quinoa, cranberries and pistachios it is a dish that presents a delicious combination of ingredients and textures. Perfect for a light but balanced meal, with taste.
At the base of the plate the chicory from Chioggia, a salad with a rounded and compact head, with red leaves with a pleasantly bitter taste and a crunchy texture. And then quinoa, a very nutritious and low-calorie pseudocereal of Andean origin, gluten-free. Dehydrated cranberries, or cranberries, recall the color of radicchio and contrast with it, with a slightly sour, bitter sweetness. THE pistachios they add a point of crunchiness and delicacy of taste. The parmesan flakes they give the right savory note. Not to mention the balsamic vinegar that we recommend, as always, DOP, review the differences in our in-depth analysis of Balsamic Vinegar DOP characteristics and combinations.
There are many proposals for fruit and vegetable salads that we propose and that allow you to stay light with taste, in every season. Among our favorites definitely Grapefruit and Avocado Salad, Winter Salad and Orange, Pistachio and Fennel Salad.
OTHER TASTY RECIPES: Radicchio Baked; Millet, figs and walnuts salad with balsamic vinegar; Red radicchio salad with pears and oranges
How to prepare: Radicchio salad with quinoa, cranberries and pistachios
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
20 min – 25 min
- Portions
-
4
How to prepare: Radicchio salad with quinoa, cranberries and pistachios
Clean the Chioggia radicchio by removing the base and the outermost leaves. Cut it into not too large lozenges. Boil the quinoa according to the directions on the package. Drain it and cool it under running water.
Toast the pistachios in a fat-free non-stick pan. Transfer the quinoa to a bowl together with the radicchio, the roasted and coarsely chopped pistachios, the blueberries and mix. In a small bowl, beat the salt with the vinegar very vigorously with a fork. Gradually add the oil while continuing to mix until a homogeneous mixture is obtained.
Use it to dress the salad. Complete with a few flakes of Parmesan. Serve immediately.
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