Quinoa has a bitter coating which must be rinsed off before cooking. Some quinoa is now sold pre-rinsed. I imagine you could use any grain here; you’ll have to cook these other grains accordingly.

4 c water
2 c quinoa, rinsed well and drained
2 T dried currants or raisins
1/2 t salt
1/4 c extra-virgin olive oil
2 medium carrots, diced
2 medium zucchini, trimmed, diced
1 t sweet paprika
1 t ground cumin
1/2 t ground cinnamon
salt and pepper, to taste
1/2 c chopped fresh cilantro

1.  Combine water, quinoa, currant,s and salt in a saucepan. Bring to the boil, stirring occasionally. Reduce heat, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.

2. Meanwhile, heat oil in a large skillet over medium heat. Add carrots. Saute until tender, about 5 minutes. Add zucchini, stir to combine, and cook an additional three minutes or so. Mix in paprika, cumin, and cinnamon.

3. Add cooked quinoa to skillet. Toss to combine. Season to taste with salt and pepper. Mix in cilantro and serve.