Quinoa Salad with Currants, Pistachios, and Pomegranate
on Oct 14, 2024
This vibrant Quinoa Salad with Currants, Pistachios, and Pomegranate is the perfect balance of sweet, tangy, and nutty flavors. It’s packed with nutritious ingredients and is sure to brighten up any meal. The colorful combination of quinoa, fresh herbs, and pomegranate seeds makes this salad not only delicious but visually stunning as well. Try using red quinoa for an even more eye-catching dish!
Why I Love This Recipe
Hey there, fabulous foodies! As the Queen of Quick and Easy, I’m always on the hunt for recipes that are both simple to make and bursting with flavor. This Quinoa Salad with Currants, Pistachios, and Pomegranate hits all the marks. It’s fresh, tangy, and sweet with just the right amount of crunch from the pistachios. Plus, it’s packed with nutrient-rich ingredients like quinoa and pomegranate seeds, making it a healthy yet satisfying dish. Whether you’re serving it at a gathering or enjoying it as a light lunch, this salad is sure to be a hit.
One of my favorite things about this salad is its versatility. You can easily swap out ingredients depending on what you have on hand or your taste preferences. And the best part? It comes together in no time!
Key Ingredients
- Quinoa: A protein-packed grain, quinoa is a great base for salads. It’s light yet filling and provides essential nutrients like fiber, magnesium, and iron. Try red quinoa for a colorful twist!
- Lime Juice: Fresh lime juice adds a zesty, tangy flavor to the salad, balancing the sweetness of the currants and pomegranate seeds. It also gives a refreshing citrus kick.
- Dried Currants: These little berries add a burst of natural sweetness to the salad, complementing the tartness of the lime juice and the nuttiness of the pistachios.
- Pistachios: Raw pistachios add a satisfying crunch and a buttery flavor, while also providing healthy fats and protein.
- Pomegranate Seeds: These juicy seeds not only add a pop of color but also bring a sweet-tart flavor to the salad, making every bite delightful.
- Fresh Herbs: Italian parsley, mint, and scallions add freshness and flavor, elevating the overall taste of the salad and making it even more vibrant.
The Process
Start by cooking the quinoa according to the package directions. Once it’s cooked, transfer it to a large bowl and allow it to cool. Meanwhile, juice and zest the limes if you’re using fresh limes, and pour the lime juice over the cooled quinoa.
Next, add the finely chopped scallions, parsley, mint, dried currants, raw pistachios, and pomegranate seeds to the bowl. Mix everything together well, ensuring that all the flavors are evenly distributed. Chill the salad before serving to let the flavors meld together.
Chef’s Tips
- Feel free to substitute orange juice and orange zest for the lime if you want a sweeter citrus flavor.
- If you’re looking for a reduced-fat version, you can omit the pistachios. For a lower-calorie option, try using fresh blueberries in place of dried currants.
- Let the salad chill before serving to allow the flavors to fully develop and become even more delicious!
How to Store
Store this quinoa salad in an airtight container in the refrigerator for up to 3 days. It’s a great make-ahead dish that gets even tastier as it sits!
Frequently Asked Questions
Yes! Red quinoa works beautifully in this recipe, but you can also use white or black quinoa if you prefer.
If you don’t have currants, dried cranberries or raisins will work well in this salad.
Yes, quinoa is naturally gluten-free, making this salad a great option for those with gluten sensitivities.
Serving Suggestion
This salad is perfect on its own as a light meal or as a side dish for grilled vegetables or plant-based protein. For an extra touch of flavor, top with some fresh herbs or a drizzle of balsamic glaze. It’s a great addition to picnics, potlucks, or any festive occasion.
Summary
Quinoa Salad with Currants, Pistachios, and Pomegranate is a simple yet flavorful dish that’s perfect for any occasion. Packed with protein, fresh herbs, and vibrant flavors, this salad is both healthy and satisfying. Best of all, it’s easy to make and can be customized to suit your taste.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Quinoa Salad with Currants, Pistachios, and Pomegranate
Ingredients
- 1 16-ounce box quinoa, cooked and cooled
- 1 cup lime juice, plus zest if using fresh limes
- 2 ounces finely chopped scallions
- 2 ounces finely chopped Italian parsley
- 2 ounces finely chopped mint
- 2 cups dried currants
- 8 ounces raw pistachios
- 1 cup pomegranate seeds
Instructions
- Prepare the quinoa according to the package directions.
- Place in a large bowl and allow to cool.
- Juice and zest the limes if using fresh limes.
- Pour over the quinoa. Add the remaining ingredients and mix well.
- Chill.
Notes
- Try substituting orange juice and orange zest for the lime or unsweetened cherries for the currants.
- For a reduced-fat version, omit the nuts.
- For a lower-calorie option, substitute 2 cups fresh blueberries for the dried currants.
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