Red quinoa salad with pistachios and greek yoghurt
( SERVES 4 )
Photo by Tamara West
18/2/2013
This is a superb gluten-free salad, rich in protein yet light, fresh and deliciously textural on the bite. It is actually better made in advance and served straight from the fridge; don’t forget the yoghurt, it is the secret to bringing all the flavours together.
Ingredients
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| 2 cups | Red quinoa, cooked |
| ½ tsp | Garlic, minced |
| 2 tsp | Ground cumin |
| 2 tsp | Flaky sea salt |
| 1 to taste | White pepper, freshly ground |
| ¼ cup | Currants, covered with 1/2 cup boiling water and left overnight |
| 1 | Lemon, zested and juiced |
| ¼ cup | Pistachio nuts, peeled and chopped |
| ½ cup | Spring onion, sliced |
| ½ cup | Celery, diced |
| ¼ cup | Mint leaves, sliced |
| ½ cup | Greek yoghurt |
Directions
- Mix cooked quinoa with garlic, cumin, salt and pepper. Fold in drained currants, lemon zest and juice, pistachios, spring onion, celery and mint.
- Spoon into a salad bowl and serve with yoghurt on the side.
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