Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker
Hands-on Time
13 Mins
Total Time
16 Mins
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.


How to Make It

Step 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.

Step 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.

Ratings & Reviews

3 1/2 stars

January 10, 2017
More of a side dish than a salad.  Tasty, quick, and easy to prepare.  I had to use dried parsley but otherwise followed the recipe exactly.  Would make again.  My teenager sprinkled some feta on top of hers.