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Author Notes: This recipe was inspired by ingredients in my pantry and a recent fascination with Middle Eastern cuisine. Between the sweetness of the currants and onions, salty/nuttiness of the pistachios and quinoa and freshness of the mint, this dish fully satisfies the palate. Given that the whole dish takes about 15 minutes and most of the ingredients can be kept in your pantry, it's a great go-to, quickie to have on hand. Sometimes if I'm really feeling lazy and don't want to go to the market, I don't use mint and it's still VERY delicious! But of course the mint adds a wonderful fresh flavor. This salad is great served at any temperature and lasts up to a week. —TheGastroNerd
cup dried currants
medium red onion
cup toasted pistachios
tablespoon fresh mint, chopped or chiffonade
pinches of salt to taste
tablespoons extra virgin olive oil
- Combine water, quinoa and currants and a pinch of salt in a small saucepan. Bring to a boil, uncovered. Once at a boil, turn down to a simmer and cover with a slight opening for air to leave. Cook until the water is fully absorbed, approximately 15 minutes.
- Meanwhile, peel and cut the red onion, small dice. In a large sauté pan, sweat onion over a low heat until tender and translucent in a generous amount of olive oil 1-2 tablespoons, about 10 minutes. Add more olive oil if needed to prevent the onions from developing any browning.
- Roughly chop pistachios. Add to onions once they are fully sweated.
- When the quinoa is done, add to sauté pan with onions and pistachios. Mix well. Season with salt to taste. Toss in mint and serve!
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad