Orange, Currant, and Pine Nut Quinoa

Name: Orange, Currant, and Pine Nut Quinoa
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 cups water; 1 cup quinoa, rinsed well under cool running water; 2 tablespoons extra-virgin olive oil; 1/2 cup diced red onion or shallots (small dice); 1/2 cup diced carrots (small dice); 1/2 cup dried currants; 1 teaspoon grated orange zest; 3/4 teaspoon salt; 1/2 teaspoon freshly ground white pepper; 1/4 cup pine nuts or chopped walnuts, lightly toasted; 1 tablespoon chopped fresh mint or chopped fresh parsley

Recipe courtesy of Emeril Lagasse

Show: Fresh Food Fast

Episode: Light, Quick, and Easy

Orange, Currant, and Pine Nut Quinoa

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

340

Total Fat

15

Saturated Fat

2

Carbohydrates

45

Dietary Fiber

6

Sugar

14

Protein

8

Cholesterol

0

Sodium

456

Total: 40 min
Prep: 20 min
Cook: 20 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

340

Total Fat

15

Saturated Fat

2

Carbohydrates

45

Dietary Fiber

6

Sugar

14

Protein

8

Cholesterol

0

Sodium

456

Total: 40 min
Prep: 20 min
Cook: 20 min

Ingredients

2 cups water

1 cup quinoa, rinsed well under cool running water

2 tablespoons extra-virgin olive oil

1/2 cup diced red onion or shallots (small dice)

1/2 cup diced carrots (small dice)

1/2 cup dried currants

1 teaspoon grated orange zest

3/4 teaspoon salt

1/2 teaspoon freshly ground white pepper

1/4 cup pine nuts or chopped walnuts, lightly toasted

1 tablespoon chopped fresh mint or chopped fresh parsley

Directions

Combine the water, quinoa, olive oil, red onion, carrots, currants, orange zest, salt, and white pepper in a small saucepan, and bring to a boil. Cover and cook until the quinoa is tender and has absorbed the liquid, 12 to 15 minutes.
Remove the quinoa from the heat and allow the mixture to steam for 5 minutes, then fold in the pine nuts, and mint, and fluff with a fork. Serve hot.

Recipe courtesy of Emeril Lagasse, adapted from Emeril 20-40-60: Fresh Food Fast, Harper Studio Publishers, New York, 2009, courtesy MSLO, Inc.