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

Quinoa Salad with Pecans, Orange and Currants

Yield: 4 servings 1x
Prep: 10 minsCook: 12 minsTotal: 22 minutes
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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

Instructions

  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.

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