- Heat butter in a small skillet over medium heat until melted. Add pecans and curry powder and stir until lightly toasted, 5-10 minutes. Set aside. Rinse quinoa under cold running water until water is clear. In medium saucepan bring water to a boil. Stir in quinoa. Cook, covered, over low heat, until water is absorbed and quinoa is tender, 15-20 minutes. Do not remove lid or stir while quinoa is cooking. Let stand 5 minutes. Sprinkle with pecans and melted butter.
- 2 tbsp. butter
- 1/2 cup coarsely chopped pecans
- 1 tsp. curry powder
- 2 cups water
- 1 cup Zursun red quinoa