Quinoa Salad With Currants And Pistachios

By devogirl

WFPB

I first tasted this beautiful salad when it was prepared in a cooking class I attended. Full of texture and flavors, it’s perfect for a holiday menu. This guest recipe was developed by Chef AJ, my friend and colleague in plant-based, SOS-free cooking.

Ingredients

• 1 16-ounce package quinoa, cooked and cooled (about 8 cups)
• 1 cup lime juice and zest (from about 8 limes)
• 1/2 cup finely chopped scallions
• 1 cup finely chopped Italian parsley
• 1 cup finely chopped mint
• 2 cups currants
• 2 cups raw pistachios
• 1 cup pomegranate seeds (optional, if in season)

Details

Adapted from google.com

Preparation

Step 1

1. Prepare quinoa according to the directions on the package.
2. Place in a large bowl and allow to cool.
3. Juice and zest limes and pour over quinoa.
4. Add remaining ingredients except nuts and mix well.
5. Chill before serving. Add nuts before serving