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Quinoa Salad with Pistachios and Currants

Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

Hands-on time 13 mins
Total time 16 mins
Yield

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

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.  

Ingredients

  • 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

Nutrition 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

How to Make It

  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.