Combine the water, quinoa, olive oil, red onion, carrots, currants, orange zest, salt, and white pepper in a small saucepan, and bring to a boil. Cover and cook until the quinoa is tender and has absorbed the liquid, 12 to 15 minutes.
Remove the quinoa from the heat and allow the mixture to steam for 5 minutes, then fold in the pine nuts, and mint, and fluff with a fork. Serve hot.
Recipe courtesy of Emeril Lagasse, adapted from Emeril 20-40-60: Fresh Food Fast, Harper Studio Publishers, New York, 2009, courtesy MSLO, Inc.