Name: Quinoa Salad with Pistachios and Currants
Total time: 16 min
Yield: Serves 6 (serving size: about 3/4 cup)
Ingredients: 1 ⅔ cups water; 1 ¼ cups uncooked quinoa, rinsed and drained; ½ cup dried currants; ½ cup chopped green onions (white and light green parts); ⅓ cup chopped unsalted pistachios; ¼ 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; ½ teaspoon kosher salt; ¼ teaspoon ground cumin; ¼ teaspoon freshly ground black pepper

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Janiehansen

09/21/2018

Always looking for another way to serve quinoa, wanted a middle eastern flair substituting the quinoa for the usual couscous. I used golden raisins, dried blueberries and craisins, and added extra for the sweetness, which worked very well with the lemon dressing. Easy and delicious. I will make it again.

daneanp

01/10/2017

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.

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Quinoa Salad with Pistachios and Currants

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