Quinoa Salad with Pistachios and Currants

Cooking Light
Quinoa Salad with Pistachios and CurrantsRecipe

Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

Grains, nuts, and dried fruit are typical in the Sephardic community--Jews who immigrated from Spain, Yemen, and the Mediterranean. (Ashkenazic Jews brought bread and potatoes from Eastern Europe.) Quinoa is a modern twist. Dried currants are smaller and less sweet than raisins, but either will work in this dish.


Serves 6 (serving size: about 3/4 cup)


+ Add To Shopping List
1 2/3 cups water
1 1/4 cups uncooked quinoa, rinsed and drained
1/2 cup dried currants
1/2 cup chopped green onions (white and light green parts)
1/3 cup chopped unsalted pistachios
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper


Hands-on: 13 Minutes
Total: 16 Minutes

1. Combine 1 2/3 cups water, quinoa, and currants in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Fluff quinoa mixture with a fork. Let stand 5 minutes.

2. Place quinoa mixture in a large bowl. Add green onions, nuts, parsley, and mint, stirring to combine. Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture, stirring to combine. Serve warm or at room temperature.

Created date

February 2016

Nutritional Information

Calories 248
Fat 9.8 g
Satfat 1.3 g
Monofat 5.5 g
Polyfat 2.6 g
Protein 7 g
Carbohydrate 35 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 166 mg
Calcium 46 mg
Sugars 11 g
Est. Added Sugars 0 g