Spiced Carrot And Zucchini Quinoa

• 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

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; saute until tender, about 5 minutes. 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. DO AHEAD
3. Mix in cilantro and serve.

water, quinoa, currants, salt, extravirgin olive oil, carrots, zucchini, sweet paprika, ground cinnamon, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/spiced-carrot-and-zucchini-quinoa-237908 (may not work)