Ingredients
For the Salad:
- 2 cups water
- 1 cup quinoa uncooked
- 1/3 cup pistachios shelled
- 1/2 teaspoon salt
- 3/4 cup reduced-sugar dried cherries roughly chopped
- 1 cup reduced-fat feta cheese crumbled
- 6 tablespoons fresh basil chopped
For the Dressing:
- 1/2 cup plain kefir
- 4 teaspoons honey
- 4 teaspoons balsamic vinegar
Instructions
- Bring the water to a boil in a large pot. Once boiling, stir in the quinoa. Cover, reduce the heat to low, and cook until the moisture is absorbed (about 15 minutes). Once cooked, transfer the quinoa to a large bowl and place it into the refrigerator.
- While the quinoa cooks, preheat your oven to 400°F and line a small baking sheet with parchment paper. Toast the pistachios in the oven until lightly golden brown, about 10-12 minutes. Set aside.
- Once the quinoa has cooled, stir in the salt, chopped cherries, crumbled feta cheese, and chopped basil.
- Roughly chop the toasted pistachios and add them to the salad. Stir until everything is well mixed.
- To make the dressing, stir the kefir and honey together in a medium, microwave- safe bowl. Microwave the mixture until the honey is melted and easily mixes into the kefir, about 30 seconds.
- Stir in the balsamic vinegar.
- Pour the dressing over the salad, mix well, and devour!
