In small saucepan bring 2 cups of the stock to a boil. Add quinoa, cover and simmer gently 15 minutes. Uncover and fluff with fork; set aside. In skillet heat oil over medium heat, add onion and cook over low heat until tender and translucent-10-15 minutes. Add cinnamon and cumin and cook, stirring, another 1-2 minutes. Add carrots, zest, raisins or currants, quinoa and remaining 1/2 cup stock. Reduce heat, cover, and cook 5-10 minutes longer or until carrots are just fork-tender. Fluff with fork.
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