Quinoa Salad with Currants and Pistachios
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 (makes 8 cups)
  • 2½ cups water
  • 1¼ cups (8 ounces) uncooked quinoa
  • ½ cup lime juice (about 3 large limes)
  • 3 tablespoons lime zest (from the 3 limes above)
  • 4 medium green onions (scallions), chopped
  • 1 cup Italian parsley leaves, packed (1 ounce), finely chopped
  • 1 cup fresh mint leaves, packed (1 ounce), finely chopped
  • 1 cup currants
  • ½ cup raw, unsalted pistachios, whole or coarsely chopped
  • ½ cup pomegranate seeds (when in season)
  1. To cook the quinoa, place it in a medium saucepan along with the water. Bring to a rolling boil. Reduce heat to a low simmer and cook covered for 20 minutes. After cooking, set the quinoa aside to cool. (The quinoa may also be cooked ahead of time so that it is completely cooled when you are ready to assemble the salad.)
  2. To zest the limes, use a Microplane or other small-toothed grater, and then juice the limes (it's much easier to zest any citrus before juicing it).
  3. Once the quinoa has cooled, place it into a large bowl and add all of the other ingredients, including lime juice and zest. Mix thoroughly. Serve immediately or chill to serve later.
If you do not have limes, orange juice and zest work well; raisins or chopped, dried cherries work well in place of currants; and chopped pecans work well in place of pistachios.

Quinoa comes in various colors: white/yellow, red, black, or a mix of all three. Any color works in this recipe; the multi-colored quinoa gives it even more visual appeal. To learn more about quinoa and see photos of the varieties, see my Holiday Quinoa Dressing recipe.

This is a great party or special occasion dish for 6 to 8 people. Double the recipe if you are serving a larger group.
Nutrition Information
Serving size: ⅛ recipe (about 1 cup) Calories: 216 Fat: 5.5g Saturated fat: 0.7g Carbohydrates: 37.7g Sugar: 16.2g Sodium: 10mg Fiber: 5g Protein: 7g Cholesterol: 0
Recipe by Straight Up Food at https://www.straightupfood.com/blog/2013/11/16/quinoa-salad-with-currents-and-pistachios/