This Currant and Quinoa Salad is a refreshing and protein-packed dish, combining the nuttiness of quinoa with the tartness of fresh red currants, the crunch of diced cucumber, and the freshness of mint. Tossed with a light lemon-honey dressing, this salad is perfect for a light lunch or as a vibrant side dish, offering a delightful balance of flavors and textures.
Ingredients
Salad:
- 1 cup quinoa
- 2 cups water
- 1 cup fresh red currants
- 1 cup diced cucumber
- 1/4 cup fresh mint leaves chopped
- 1/4 cup chopped green onions optional
Lemon-Honey Dressing:
- 1/4 cup olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp honey or maple syrup
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, and pepper until well combined.
- Combine the Salad Ingredients: In a large bowl, combine the cooked and cooled quinoa, fresh red currants, diced cucumber, chopped mint leaves, and green onions (if using).
- Toss with Dressing: Pour the lemon-honey dressing over the salad and toss gently to ensure all the ingredients are evenly coated.
- Serve: Serve immediately or refrigerate for about 30 minutes to let the flavors meld together. This salad can be enjoyed cold or at room temperature.
Notes
- Vitamins: High in vitamins A, C, and K
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