Red quinoa salad with pistachios and greek yoghurt
Photo by Tamara West
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.
|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|
- 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.