Recipe courtesy of Emeril Lagasse
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed well under cool running water
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced red onion or shallots (small dice)
  • 1/2 cup diced carrots (small dice)
  • 1/2 cup dried currants
  • 1 teaspoon grated orange zest
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 cup pine nuts or chopped walnuts, lightly toasted
  • 1 tablespoon chopped fresh mint or chopped fresh parsley

Directions

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.

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