Quinoa Salad With Currants, Pistachios, Red Onion And Mint – a delicious recipe with quinoa, water, currants, red onion, pistachios, fresh mint. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
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.
2
Meanwhile, peel and cut the red onion, small dice. In a large saute 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.
3
Roughly chop pistachios. Add to onions once they are fully sweated.
4
When the quinoa is done, add to saute pan with onions and pistachios. Mix well. Season with salt to taste. Toss in mint and serve!
450
kcal
Calories
50
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup quinoa, 2 cups water, 1/4 cup dried currants, 1 medium red onion, and more.
Yes, Quinoa Salad With Currants, Pistachios, Red Onion And Mint falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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