Quinoa Salad with Pistachios and Currants

Grains, nuts, and dried fruits are typical of the Sephardic Jewish community that immigrated from Spain, Yemen, and the Mediterranean. (Ashkenazi Jews brought bread and potatoes from Eastern Europe.) Quinoa is a modern option. Dried currants are smaller in size and less sweet than raisins, but any of them will suit this dish.
Combine 1/2 cup water, quinoa, and currants in a medium saucepan; bring to a boil. Cover, reduce heat and simmer for 10 minutes or until liquid is absorbed. Whisk the quinoa mixture with a fork. Let stand for 5 minutes.Place the quinoa mixture in a large bowl. Add the green onions, nuts, parsley and mint, stirring to combine. Combine the zest and remaining ingredients in a small bowl, stirring with a whisk. Add the juice mixture to the quinoa mixture, stirring constantly. Serve warm or at room temperature.