Quinoa with Currants, Carrots and Mint
Serves: 8
Ingredients
Water to cover grains in pot, and again to steam
1 ¼ cup green onion, chopped
3 large cloves of garlic, chopped
1-2 heaping tablespoons of mint
2 carrots, scrubbed and sliced thinly
2 heaping handfuls of currants
¼ cup freshly squeezed lemon juice (1 ½ lemons)
1-2 T extra virgin olive oil for sautéing; same amount for drizzling at the end
Unrefined sea salt and freshly ground pepper
Directions
1. Rinse soaked quinoa very well in strainer over running water until water runs clear.
2. Boil quinoa in enough salted water to cover by one inch for 10 minutes. Drain quinoa in fine strainer and rinse under cold water.
3. Set strainer over a pan of boiling water without touching the water and steam quinoa, covered with an oven mitt and lid, until fluffy and dry, about 10 minutes. (Make sure you check the water level in saucepan and add water if necessary.)
4. While quinoa is cooking, sauté onions and carrots in olive oil over medium heat until soft, about five minutes. Add garlic and stir until fragrant, about 30 seconds. Season with salt and add a little lemon juice (about 1 tsp.) to taste.
5. When quinoa is done cooking the grains should look distinct, not mushy, which is why steaming is so important. Place grains in bowl and add vegetables and mix.
6. Add lemon juice and pepper. Add sea salt to taste and drizzle with olive oil, mix and serve.