Ingredients
- 1 cup quinoa
- 2 cups water
- salt
- 6 dried apricots, finely diced
- 2 tablespoon snipped chives or scallions
- 3 tablespoon finely diced yellow bell pepper (red works too)
- 1/4 cup dried currants
- 3 tablespoon pine nuts (I prefer pumpkin seeds)
- Vinaigrette:
- grated lemon zest and lemon juice from one lemon
- 2 tablespoon chopped cilantro or parsley
- 1/4 teaspoon paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander
- salt to taste
- 4 tablespoon olive oil
Directions
Rinse the quinoa thoroughly in cold
water then pour into a fine meshed
strainer and rinse again under
running water.
Bring water to boil add salt, stir in
the quinoa.
Lower the heat, cover and cook for 15
minutes. taste the grain. There should
be just a little resistance and the
opaque spiraled ring of germ should
show. if necessary continue cooking
till done.
Pour into strainer and set it to drain
over a bowl. (Save the liquid and
it can replace the oil in the
vinaigrette or be used in
soups.)
Toast the pine nuts (or pumpkin seeds)
in a dry pan till they are golden
brown.
Toss the warm quinoa with the
apricots, currants, bell pepper,
scallions, pine nuts and vinaigrette.
Vinaigrette:
Combine zest, cilantro/parsley, cumin,
coriander, paprika and salt in a
bowl, stir then whisk in the olive
oil, add lemon juice to taste.
Serves: 4
Preparation time: 1 hour