Confetti quinoa salad with pistachios and currants
This is perfect dish to make in advance and keep in the fridge and then use over several days.
Serves: 8
Recipe:For quinoa:1 teaspoon olive oil1/4 cup 40 g minced yellow onion1 1/2 cups 355 ml water or vegetable broth or fat-free low-sodium chicken broth3/4 cup 127.5 g dry quinoa or couscous if you prefer
For dressing:1 tablespoon balsamic vinegar1 1/2 teaspoons lemon juice1 1/2 teaspoons Dijon mustard2 tablespoons grapeseed oil
For salad:1/2 cup 72 g dried currants3 tablespoons coarsely chopped pistachios (can use walnuts or almonds instead)2 tablespoons chopped fresh basil2 tablespoons chopped fresh mint1 tablespoon fresh lemon zest1/4 teaspoon salt1/4 teaspoon ground black pepper
Method: 1. Prepare quinoa or couscous in 1 litre saucepan, heat oil over medium-high heat.Add onion and sauté for about 3 minutes or until softened
Add the broth and bring to a boil and add quinoa, or couscous stir, reduce heat, and cover
Simmer for about 10 minutes and remove from heat, let stand, covered, for 5 minutes, transfer to a mixing bowl to cool
In a small bowl, whisk together vinegar, lemon juice and mustard
Whisk in oil until emulsified, set aside
Add dressing and remaining ingredients to the quinoa/couscous and mix well, serve immediately
Nutritional information (per serving):Calories 140, fat 6g, sat fat 0g, cholesterol 0mg, sodium 100mg, carbohydrate 20g, fibre 2g, sugar 6g, protein 3g
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