I found this recipe in May’s edition of Cooking Light magazine and it instantly appealed to me. It’s a pretty salad, flecked with green herbs, and is fresh tasting with it’s combination of fruit, herbs and zesty lemon along the nutty crunch of pistachios. This method of cooking Quinoa works well and results in light, fluffy grains instead of mushy Quinoa porridge! It’s a lovely accompaniment to grilled salmon or chicken and would be excellent to serve at your next party as it’s suitable for Vegetarians as well as us Gluten Free folk. Any leftovers will make a delicious lunch the next day – I served scoops of it topped with crumbled feta cheese, inside a crunchy lettuce leaf!
(248 calories. 4g fiber per serving around ¾ cup)
1 2/3 cups water
1 ¼ cups uncooked quinoa, rinsed and drained
½ cup dried currants (or raisins)
½ cup chopped green onions (white and light green parts)
1/3 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
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. Cover pot and leave to stand for 5 minutes.
2. Place quinoa mixture in a large bowl. Add green onions, nuts, parsley and mint, stirring to combine.
3. Make salad dressing: Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Add dressing to quinoa mixture, stirring gently to combine.
4. Serve warm or at room temperature.