Quinoa Salad With Currants, Pistachios, Red Onion And Mint

• 1 cup quinoa
• 2 cups water
• 1/4 cup dried currants
• 1 medium red onion
• 1/4 cup toasted pistachios
• 1 tablespoon fresh mint, chopped or chiffonade
• generous pinches of salt to taste
• 2-3 tablespoons extra virgin olive oil

1. Combine water, quinoa and currants and a pinch of salt in a small saucepan. Bring to a boil, uncovered. Once at a boil, turn down to a simmer and cover with a slight opening for air to leave. Cook until the water is fully absorbed, approximately 15 minutes.
2. Meanwhile, peel and cut the red onion, small dice. In a large saute pan, sweat onion over a low heat until tender and translucent in a generous amount of olive oil 1-2 tablespoons, about 10 minutes. Add more olive oil if needed to prevent the onions from developing any browning.
3. Roughly chop pistachios. Add to onions once they are fully sweated.
4. When the quinoa is done, add to saute pan with onions and pistachios. Mix well. Season with salt to taste. Toss in mint and serve!

quinoa, water, currants, red onion, pistachios, fresh mint, generous, extra virgin olive oil

Taken from food52.com/recipes/35787-quinoa-salad-with-currants-pistachios-red-onion-and-mint (may not work)