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Add 2 cups water, the currants and salt and bring to a boil. Cook, covered, until the water is absorbed and the quinoa is fluffy and has begun to uncoil, about 20 minutes. If there is still some moisture in the pan, cook, uncovered, over medium heat to evaporate. Do not stir.

When the quinoa is cooked, drizzle with the hazelnut oil and fluff with a fork to combine. Spoon into a serving dish and sprinkle with the hazelnuts, scallions and lime juice.

Shortcuts

For speed and convenience, look for hazelnuts that are sold already toasted and peeled. If peeled but untoasted hazelnuts are available, toast them in a 350°F oven for 10 to 12 minutes or spread them in a small skillet and toast over medium heat, shaking the pan, until lightly browned, about 5 minutes.

If only unpeeled hazelnuts are available, preheat the oven to 350°F. Spread the hazelnuts in a shallow baking pan and bake until the skins begin to crack, 10 to 12 minutes. Pour the hot nuts into a clean dish towel and rub them vigorously with the towel to remove the loosened skins. Toast and peel a double or triple batch and keep the nuts frozen for next time.

variation

Red Quinoa with Walnuts and Walnut Oil or Almonds and Almond Oil: Substitute chopped toasted walnuts and walnut oil or toasted skin-on almonds and almond oil for the hazelnuts and hazelnut oil.

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Make a Meal

This simple pilaf is delicious served with Twice-Cooked Green Beans with Curried Pecans ([>]; omit the curried pecans) or Roasted Asparagus with Parmigiano-Reggiano Crumbs ([>]) and Curried Corn with Sugar Snap Peas and Mint ([>]).

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BLACK RICE PILAF WITH EDAMAME, GINGER AND TAMARI Vegan

This pretty mélange of shiny black rice, pale green edamame and carrot seasoned with fresh ginger, garlic and tamari is as pretty as it is tasty. Forbidden Rice from China (see [>]) is unique in the world of rice, and I prefer it for this recipe. If it is unavailable, substitute Bhutanese red rice (see [>]) or brown jasmine rice.

Cook Time: 25 minutes

Serves: 4

1 cup Forbidden Rice (see headnote)

2 tablespoons flavorless vegetable oil

2 teaspoons grated peeled fresh ginger

2 garlic cloves, grated

1 cup frozen edamame (green soybeans)

½ cup finely chopped carrot

½ teaspoon coarse salt

3 tablespoons tamari or soy sauce

2 tablespoons finely chopped fresh cilantro

1 scallion (white and green parts), thinly sliced

Bring a large saucepan three-fourths full of water to a boil. Add the rice and cook, uncovered, until the rice is tender, 20 to 25 minutes. Drain well.

Meanwhile, heat the oil, ginger and garlic in a large skillet over medium-low heat until they begin to sizzle, 1 to 2 minutes. Stir in the edamame, carrot and salt and cook, covered, over low heat until the vegetables are tender, about 5 minutes.

Add the cooked rice and tamari to the edamame mixture and cook, stirring, over low heat until heated through, about 5 minutes. Stir in 1 tablespoon of the cilantro. Spoon the rice mixture into a serving dish and top with the remaining 1 tablespoon cilantro and the scallion.

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Make a Meal

Serve with Broccoli and Red Onion Stir-Fry with Tamari Walnuts ([>]) and Curried Corn with Sugar Snap Peas and Mint ([>]).

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YELLOW RICE AND CARROT PILAF WITH MINT Vegan

Rice tinted golden yellow from the turmeric and flecked with bright orange carrots makes a pretty pilaf and a dramatic accompaniment to any number of vegetable side dishes.

Cook Time: 30 minutes

Serves: 4

2 tablespoons extra-virgin olive oil

1 cup chopped onion

1 garlic clove, grated

1 teaspoon grated peeled fresh ginger

1 teaspoon ground turmeric

½ teaspoon ground cumin

1½ cups long-grain white or basmati rice

1 cup finely chopped carrots (about 2 medium)

1 teaspoon coarse salt

½ cup sliced skin-on almonds

4 tablespoons chopped fresh mint

2 tablespoons fresh lemon juice

Heat the oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, over medium heat until golden, about 10 minutes. Add the garlic, ginger,