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.
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
Est. added sugars 0g
How to Make It
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.
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.