Chilled Quinoa Salad with Currants and Pecans

By Chef Laura Published: March 8, 2013

• Yield: 4-6 Servings

Ingredients

• 2 1/2 cups Water
• 1 cup Quinoa rinsed well, drained
• 3 tablespoons Dried currants
• 1 teaspoon Kosher salt
• 1/4 cup Extra virgin olive oil
• 2 each Carrots peeled, medium dice caramelize
• 2 each Zucchini trimmed, medium
• 1 tablespoon Smoked paprika
• 1 teaspoon Ground cinnamon
• 1/2 cup Pecans toasted
• 1/2 cup Italian flat leaf parsley chopped

Instructions

1. In a large saucepan, combine water, quinoa, salt and currants. Bring to a boil, then reduce heat, cover and simmer until water is absorbed, and quinoa is tender, about 20 minutes.
   
2. Heat a large sauté pan and when hot, add olive oil. Add carrots and cook until caramelized. Add zucchini, season with salt and cook until tender. Season with paprika and cinnamon.
   
3. Add quinoa mixture to carrots and zucchini and stir to blend. Season to taste. Transfer to a baking dish, cover and bake 15 minutes at 350 degrees.
   
4. Cool and cover, chilling overnight. To serve, top with toasted pecans and parsley.
   

• Cuisine: American
• Course: Salad
• Skill Level: Beginner