Spiced Carrot and Zucchini Quinoa

The spices make this dish so good. Either serve as a vegetarian main or a side dish.

Bon Appetit, April 2007

8 servings

4 cups water

2 cups quinoa, rinsed well, drained

2 tbsp dried currants

1/2 tsp 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 tbsp Hungarian sweet paprika

1 tsp ground cinnamon

1/2 cup chopped fresh cilantro

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.

Meanwhile heat oil in heavy large skillet over medium heat. Add carrots; saute until tender, about 5 mins. Add zucchini, saute until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered in 350 oven about 15 minutes. Mix in cilantro and serve.