Quinoa Salad with Currants, Pistachios and Pomegranate Seeds

1 box (16 ounces) quinoa, cooked and cooled (tri-color preferred)

1 cup lime juice, and zest from limes (approximately 8)

2 ounces finely chopped scallions

2 ounces finely chopped Italian parsley

2 ounces finely chopped mint

8 ounces pomegranate seeds

2 cups currants

8 ounces of unsalted pistachios

1. Prepare the quinoa according to the directions on the package.

2. Place the quinoa in a large bowl and allow it to cool.

3. Pour the lime juice over the quinoa and also mix in the remaining ingredients (zest, scallions, parsley, mint, pomegranate seeds, currants, and pistachios). Chill.

Note: In the Instant Pot, it takes only 2 minutes on high pressure to cook the quinoa (for every cup of dry quinoa, use 1½ cups of water).