Quinoa Salad with Pistachios and Currants

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

3 Ratings
3 Reviews

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.

By Hannah Klinger

Recipe by Cooking Light April 2016

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Credit: Christopher Testani Styling: Kaitlyn Du Ross Walker

Recipe Summary test

hands-on:

13 mins

total:

16 mins

Yield:

Serves 6 (serving size: about 3/4 cup)

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

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

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KrisG

02/06/2021

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.

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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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Quinoa Salad with Pistachios and Currants

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Quinoa Salad with Pistachios and Currants

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Quinoa Salad with Pistachios and Currants