Ingredients

The following ingredients have 6 Servings
  • For the salad:
  • 2 Cups Water
  • 1 Cup Quinoa (uncooked)
  • 1/3 Pistachios (shelled)
  • 1/2 tsp Salt
  • 3/4 Cup Reduced-sugar dried cherries (roughly chopped)
  • 1 Cup Reduced-fat feta cheese (crumbled)
  • 1/4 Cup + 2 Tbsp Fresh basil (minced)
  • For the dressing:
  • 1/2 Cup Plain Lifeway Kefir
  • 4 tsp Honey
  • 4 tsp Balsamic vinegar

Instruction

  • In a large pot, bring 2 cups of water to a boil. Once boiling, stir in the quinoa. Cover, reduce the heat to low and cook until the moisture is absorbed (about 15 mins.) Once cooked, transfer the quinoa to a large bowl and place it into the refrigerator until cooled.
  • While the quinoa cooks, preheat your oven to 400 degrees and line a small baking sheet with parchment paper. Toast the pistachios in the oven until lightly golden brown, about 10-12 mins. Set aside.
  • Once the quinoa has cooled, stir in the salt, chopped cherries, crumbled feta cheese and minced basil.
  • Roughly chop the toasted pistachios and add them into 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 will and DEVOUR