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.
Absolutely loved this recipe. It took all I could take to not eat the entire dish. The quinoa was cooked perfectly. The currents gave a slight sweetness, the lemon juice contributed some tang, and the cumin mild earthiness. I made the recipe exactly as directed, probably going a little heavy on the seasonings. The recipe is not your usual quinoa salad. I'm sure it will be enjoyed by any one who is looking for something a little different. I am not vegan, but am trying to make my diet more plant based, so it fit the bill there as well.
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.
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.
