Monday, May 4, 2015

Quinoa Salad With Currants and Pistachios

Quinoa Salad with Currants and Pistachios
2½ cups water
1¼ cups (8 ounces) uncooked quinoa
½ cup lime juice (about 3 large limes)
3 tablespoons lime zest (from the 3 limes above)
4 medium green onions (scallions), chopped
1 cup Italian parsley leaves, packed (1 ounce), finely chopped
1 cup fresh mint leaves, packed (1 ounce), finely chopped
1 cup currants
¼ cup raw, unsalted pistachios, chopped finely
½ cup frozen shelled edamame, boiled in water for 5 minutes and cooled
¼ t. salt
1 T. maple syrup
½ cup pomegranate seeds (when in season)

To cook the quinoa, place it in a medium saucepan along with the water. Bring to a rolling boil. Reduce heat to a low simmer and cook covered for 20 minutes. After cooking, set the quinoa aside to cool. (The quinoa may also be cooked ahead of time so that it is completely cooled when you are ready to assemble the salad.)
To zest the limes, use a Microplane or other small-toothed grater, and then juice the limes (it’s much easier to zest any citrus before juicing it).
Once the quinoa has cooled, place it into a large bowl and add all of the other ingredients, including lime juice and zest. Mix thoroughly. Serve immediately or chill to serve later.

By Chef AJ

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