Quinoa Salad with Pecans, Orange and Currants
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stove top
- Cuisine: American
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
