One pound of quinoa, cooked
1 cup of lime juice (add zest if using fresh)
2 ounces of finely chopped scallions
2 ounces of finely chopped Italian parsley
2 ounces of finely chopped mint
8 ounces of unsalted pistachios
2 cups of currants
2 cups of pomegranate seeds, when in season
Cook the one pound of quinoa according to the directions on the package. Let cool thoroughly. Stir in remaining ingredients except or the nuts and mix well. Chill several hours. Stir in nuts just before serving.
Chef’s note: freeze pomegranate seeds when I season o you can make this delicious salad all year round.
Photo by Wendy Solganik of Healthy Girls Kitchen.