Spiced Carrot and Zucchini Quinoa

By Bostoncook

Ingredients

• 4 cups water
• 2 cups quinoa, rinsed well, drained
• 2 tablespoons dried currants
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 2 medium carrots, peeled, cut into small cubes
• 2 medium zucchini, trimmed, cut into small cubes
• 1 tablespoon Hungarian sweet paprika
• 1 teaspoon ground cinnamon
• 1/2 cup chopped fresh cilantro

Details

Servings 8

Preparation

Step 1

1. Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.

2. Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper.

Notes: Delicious. Just delicious. Used sultanas instead of currants. Just fabulous with lots and lots of flavor. And easy! Served with grilled shrimp, which I'd do again, but not a shrimp recipe with strong flavors.