Quinoa Artichoke Salad with Currants & Pistachios

It may sound a tad simplistic, but the trick to a good grain salad is making sure it is not water-logged. Grains can retain water from cooking and cause the dressing to dilute and the flavors to be muted. My fix for this is easy, and I’ve included it in the recipe instructions. Further to this point, canned artichokes retain a lot of water. Make sure to drain them thoroughly, and give them a squeeze to get rid of the extra moisture. This is a highly flavorful and healthy salad, full of fresh herbs, citrus, pistachios and feta.

Quinoa Artichoke Salad with Currants & Pistachios

Prep Time 15 minutes
Cook Time 30 minutes
It may sound a tad simplistic, but the trick to a good grain salad is making sure it is not water-logged. Grains can retain water from cooking and cause the dressing to dilute and the flavors to be muted. My fix for this is easy, and I’ve included it in the recipe instructions. Further to this point, canned artichokes retain a lot of water. Make sure to drain them thoroughly, and give them a squeeze to get rid of the extra moisture. This is a highly flavorful and healthy salad, full of fresh herbs, citrus, pistachios and feta.
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Course Salad
Servings 6

Ingredients
 

  • 1 cup quinoa
  • 15 ounce can artichokes in water, drained well and quartered
  • 2 tablespoons dried currants
  • 2 tablespoons toasted pistachios
  • 2 tablespoons Italian parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • ¼ cup crumbled feta

For the dressing:

  • 1 small clove garlic
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 2 tablespoons sherry vinegar or red wine vinegar
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 teaspoon pure maple syrup
  • ¾ teaspoon kosher salt
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

Instructions
 

  • Place the quinoa in a medium saucepan and cover with water by about 2 inches. Bring to a boil and simmer for 30 minutes, until the quinoa start to open up and are softened. Drain in a fine mesh strainer and return to the same pot. Cover and place over low heat 3-4 minutes. Turn off the heat and let it rest until the remaining moisture has evaporated and the quinoa is fairly dry and fluffy, about 10 minutes.
  • Combine all of the dressing ingredients in a small bowl and stir well.
  • Place the quinoa in a serving bowl and add the artichokes, currants, pistachios, parsley and mint. The salad can be prepped up to this point and refrigerated until ready to serve. Pour the dressing over the quinoa and toss to combine, then top with the feta before serving.
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