Rainbow Quinoa Salad with Pistachios & Currants

It reached 106 degrees today but felt like 115! I loath this time of year due to the intense heat that literally shrivels everything in my yard, including our drought tolerant plants. We are in a severe drought after years of brutal summers and scant rain. I literally could move to Seattle right this moment if I didn't love my job and friends and family so much. It's even too hot to grill on the Big Green Egg, and eating meat seems to take up every last reserve of my body trying to digest it, so I've been eating tons of salads while sitting in my pool. This salad is so satisfying and tasty and full of nutritious goodness and is also lovely topped with a nice piece of fresh grilled fish.

 

INGREDIENTS

1.5 Cups Rainbow Quinoa

2.5 cups low sodium vegetable or chicken stock

2 tbs olive oil

1 medium red onion, finely diced

1 medium carrot, finely diced

2 garlic cloves, grated

1/4 cup black currants

1/4 cup pistachios

Juice and zest of two Myer lemons or 1 large lemon

A few dashes of rice wine or sherry vinegar

A few more dashes of olive oil

1/4 cup chopped flat leaf parsley

10 mint leaves, chopped

5 basil leaves chopped

1 tbs sea salt or to taste

fresh cracked pepper

 

Rinse and drain quinoa, then in a pan, heat olive oil over medium high heat. Add the quinoa and saute about 5 minutes (this makes the flavor more intense and "nutty"). Then add the stock, bring to a simmer, cover and cook on low about 20 minutes.

Meanwhile chop all the ingredients. Once cooked, drain any remaining liquid from quinoa and let it cool about 10 minutes before adding the remaining ingredients. Cool in the fridge an hour before serving. Makes about 5 cups and stores well in the fridge for 4 days.