Spiced Carrot and Zucchini Quinoa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 cups water |
2 cups quinoa, rinsed well, drained |
2 tablespoons dried currants |
1/2 teaspoon salt |
1/4 cup extra-virgin olive oil |
2 medium carrots, peeled, cut into small cubes |
2 medium zucchini, trimmed, cut into small cubes |
1 tablespoon hungarian sweet paprika |
1 teaspoon ground cinnamon |
1/2 cup chopped fresh cilantro |
Directions:
1. Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.
2. Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered, in 350°F oven about 15 minutes. Mix in cilantro and serve.
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