INGREDIENTS
1/2 cup
Currants
2 tbsp
Italian leaf parsley, fresh
1/2
Orange, Zest from large
1 cup
Vegetable stock
1 cup
Quinoa
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Salt
1/2 tbsp
Olive oil, extra-virgin
1/2 cup
Pecans
1 cup
Water
Segments from one large naval orange, cleaned of all skin and seeds