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.