Written by Barbara J. Mathison
Quinoa Salad with Currants and Pistachios
This has become my favorite salad. So much flavor! The full recipe makes enough for 16. Half the recipe is great for two people to have heaped servings for a couple days.
Quinoa has almost twice as much fiber as other grains and contains nine essential amino acids, making it a protein-rich source with enough protein to convince even the biggest “where do I get my protein?” skeptics that plant-based lifestyles provide more than enough amino acids. It is an ancient grain (technically a seed) that cooks quickly. Quinoa also contains high amounts of magnesium, which eases nights of restless sleep, lowers your blood pressure and cholesterol levels, and strengthens your bones!
1 16-oz pkg quinoa, cooked and cooled (about 8 cups)
1 cup lime juice and zest (from about 6 – 8 limes)
1/2 cup finely chopped scallions
1 cup finely chopped Italian parsley (about 1 large bunch)
1 cup finely chopped mint (about 2 sm boxes fresh mint)
2 cup currants
2 cup raw pistachios
1 cup pomegranate seeds (optional, if in season or desired)
1. Prepare quinoa according to the directions on the package. (I used the whole 16 oz pkg of tri-colored, rinse well before cooking)
2. Place in a large bowl and allow to cool
3. Juice and zest limes and pour over quinoa
4. Add remaining ingredients and mix well
5. Chill before serving
Servings: 16
To make quinoa, place 1 part quinoa to 2 parts water (for example: 1 cup quinoa to 2 cups water). Place quinoa and water in a 1-1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).
You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated (I love this, they look like they are smiling at you). Wait for it to cool to add to the recipe.
