The anchovies add a savory depth to this salad's vinaigrette, a great complement to the sweet currants, tart capers and toasty pine nuts. A final squeeze of lemon juice brightens everything up.
Slideshow: Quinoa Recipes
1 1/2 cups quinoa
3 anchovy fillets, minced
4 teaspoons red wine vinegar
Pinch of sugar
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup finely chopped red onion
1/4 cup currants
1/4 cup capers, rinsed, drained and chopped
1/4 cup pine nuts, toasted
Juice of 1/2 lemon
How to Make It
Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain in a sieve and cool slightly.
While the quinoa cooks, stir together the anchovies, vinegar, sugar and olive oil in large bowl. Season to taste with salt and pepper.
Add the quinoa to the bowl with the parsley, onions, currants, capers and pine nuts. Squeeze the lemon juice over the salad and toss to combine. Taste and adjust the seasonings before serving.
The salad can be made up to 1 day ahead.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.