Confetti Quinoa Salad with Pistachios and Currants by Cheryl Forberg

6 servings

For quinoa:
I teaspoon grapeseed oil
1/4 cup minced yellow onion
1 1/2 cups water or vegetable broth or fat-free low-sodium chicken broth
3/4 cup dry quinoa

For dressing:
1 tablespoon balsamic vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons Dijon mustard
2 tablespoons grapeseed oil

For salad:
1/2 cup dried currants
3 tablespoons coarsely chopped pistachios
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
I tablespoon fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper


Prepare quinoa:
In a quart saucepan, heat oil over medium-high heat. Add onion and saute for about 3 minutes or until softened. Add the broth and bring to a boil. Add quinoa, 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.

Prepare dressing:
In a small bowl, whisk together vinegar, lemon juice and mustard. Whisk in oil until emulsihed. Set aside.

Add dressing and remaining ingredients to the quinoa and mix well. Serve immediately.

Nutritional information (per serving): Calories 140, fat 6 g, sat fat 0 g, cholesterol 0 mg, sodium 100 mg, carbohydrate 20 g, fiber 2 g, sugar 7 g, protein 3 g

*Adapted with permission from A Small Guide to Losing Big by Cheryl Forberg RD (Flavor First Publishing 2015)