Curried Quinoa Salad

This is a college recipe. I remember eating it in one of my classes and discussing it, but I don't remember which one.

Vinaigrette:

1/3 c. red wine vinegar

1/3 c. orange juice

1 tbsp. curry powder

1 tsp. turmeric

1 tsp. dijon mustard

1/2 c. olive oil

Salad:

12 oz. quinoa

2 c. chicken broth

3/4 c. currants

1/3 c. fresh orange juice

2 c. frozen peas or edamame

1 1/2 c. chopped scallions or red onion

1 c. chopped carrots

1 c. chopped red bell pepper

3/4 c. coarsely chopped pine nuts, toasted

Combine vinegar, juice, curry, turmeric and mustard in food processor and process until mixed. Gradually add olive oil, processing constantly until blended; set aside. Add quinoa to chicken broth, bring to a boil, reduce heat and simmer 10-15 minutes, until liquid is gone. Cool and fluff. Soak currants in orange juice to soften. Add undrained currants, peas, scallions, carrots, bell pepper and nuts to cooled quinoa. Pour on vinaigrette and toss to mix. Let set for at least 1 hour.