Red quinoa salad with pistachios and greek yoghurt

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.

Ingredients

2 cups	Red quinoa, cooked (Main)
2 tsp	Flaky sea salt
½ tsp	Garlic, minced
2 tsp	Ground cumin
1 to taste	White pepper, freshly ground
¼ cup	Currants, covered with 1/2 cup boiling water and left overnight
¼ cup	Pistachio nuts, peeled and chopped
1	Lemon, zested and juiced
½ cup	Spring onions, sliced
½ cup	Celery, diced
¼ cup	Mint leaves, sliced
½ cup	Greek yoghurt

Directions

1. Mix cooked quinoa with garlic, cumin, salt and pepper. Fold in drained currants, lemon zest and juice, pistachios, spring onion, celery and mint.
2. Spoon into a salad bowl and serve with yoghurt on the side.