This recipe calls for currants but I couldn’t find them at the store, so I used dried cranberries instead. As a result, this was probably sweeter than the recipe intended, but we still enjoyed it. We paired it with turkey palliards (as well as some stir-fried veggies) much like often we do with Becky’s quinoa recipe.
1 2/3 cups water
1 1/4 cups uncooked quinoa, rinsed and drained
1/2 cup dried currants (or in our case, cranberries)
1/2 cup chopped green onions (white and light green parts)
1/3 cup chopped unsalted pistachios
1/4 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
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
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. Let stand 5 minutes.
Place quinoa mixture in a large bowl. Add green onions, nuts, parsley, and mint, stirring to combine. Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture, stirring to combine. Serve warm or at room temperature.