Quinoa Salad with Pecans, Orange and Currants - A Family Feast

Quinoa Salad with Pecans, Orange and Currants

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 4 servings


  • 1 cup rinsed quinoa (Look for pre-rinsed quinoa such as Bob’s Red Mill one !important; margin:0px !important;” />)
  • 1 cup water
  • 1 cup vegetable stock
  • ½ cup roughly chopped pecans
  • ½ cup currants
  • 2 tablespoons chopped fresh Italian leaf parsley
  • Zest from ½ large orange
  • ½ tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Segments from one large naval orange, cleaned of all skin and seeds


  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.