Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

Hannah Klinger
Recipe by Cooking Light April 2016

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Christopher Testani Styling: Kaitlyn Du Ross Walker

Recipe Summary

hands-on:
13 mins
total:
16 mins
Yield:
Serves 6 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

248 calories; fat 9.8g; saturated fat 1.3g; mono fat 5.5g; poly fat 2.6g; protein 7g; carbohydrates 35g; fiber 4g; cholesterol 0mg; iron 3mg; sodium 166mg; calcium 46mg; sugars 11g; added sugar 0g.
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