INGREDIENTS
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1 3/4 cups uncooked quinoa
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2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
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3 tablespoons finely chopped shallots
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2 cups water
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1/3 cup dry white wine
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1/2 teaspoon salt
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3 tablespoons fresh lemon juice
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1/4 teaspoon freshly ground pepper
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1/2 cup dried sweet cherries, chopped
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1/2 cup dry-roasted pistachios, chopped
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1/4 cup chopped fresh mint
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1/4 cup chopped fresh parsley