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
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