Ingredients
2 cups dried quinoa
1 tablespoon kosher salt
1/3 cup dried currants
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon fresh orange juice
1/4 cup finely chopped red onion
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
Preparation
Put quinoa in a fine sieve, and rinse under cold water until water runs clear. Transfer to a large saucepan, and add salt and 2 1/4 cups water; bring to a boil. Cover; reduce heat, and simmer until liquid is completely absorbed and quinoa is tender, about 20 minutes.
Meanwhile, put currants and 1/2 cup water in a small bowl. Let stand until currants are softened, about 15 minutes. Drain currants well; set aside.
Transfer cooked quinoa to a medium bowl. Add oil, vinegar, and orange juice; toss to combine. Refrigerate until cold, about 45 minutes.
Stir in onion, parsley, and reserved currants; season with pepper.
