Quinoa Salad with Pecans, Orange and Currants

By devogirl

Ingredients

• 1 cup rinsed quinoa (Look for pre-rinsed quinoa such as Bob's Red Mill )
• 1 cup water
• 1 cup vegetable stock
• 1/2 cup roughly chopped pecans
• 1/2 cup currants
• 2 tablespoons chopped fresh Italian leaf parsley
• Zest from 1/2 large orange
• 1/2 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Segments from one large naval orange, cleaned of all skin and seeds

Preparation

Step 1

1.Bring quinoa, water and stock to a boil in a small to medium covered pan. Lower heat and simmer 12 minutes. Turn off burner and leave covered for 15 minutes. Fluff with fork and lay out flat on a plate or tray and refrigerate until chilled. Fluff with fork again.

2.Add cooked quinoa to a medium bowl and add all other ingredients. Mix and serve immediately, or store overnight refrigerated to allow flavors to blend together even more.