Moroccan Quinoa Salad
by Jes Mostek
serves: 8
  A delicious way to eat this "superfood." This is fantastic hot or cold. This "grain," which is actually a seed, is nutritionally like a starch, packs a big protein punch and is actually gluten free!
  2 T.   Olive Oil
  1/2 c.   onion, diced
  1 clove   garlic (or ˝ tsp. garlic powder per clove)
  1   red bell pepper, diced
  3 c.   chicken or vegetable stock
  1/2 c.   dried currants (like mini raisins)
  1/2 c.   dried apricots, finely chopped
  1 tsp.   turmeric
  1/2 tsp.   cumin
  1/2 tsp.   salt (optional)
  1/4 tsp.   pepper
  1 1/2 c.   quinoa
  1 tsp.   Balsamic vinegar
  1/4 c.   maple syrup or honey (optional)
  Plump dried fruit by placing currants (or raisins) and chopped apricots in a medium bowl and covering with very hot water. Set aside while cooking quinoa and onion.

Place a large skillet over medium flame, and heat oil until you see “ripples.” Sauté onion and bell pepper in oil, stirring constantly, until soft (about 5 minutes). About half-way through cooking, add garlic. Remove from heat. Drain currants and apricots and stir fruit into onion mixture.

Combine chicken or vegetable stock, optional salt, pepper and other spices, and quinoa in a medium sauce pan. Place on stove over high flame, stirring occasionally, until mixture reaches a boil. Reduce heat, cover, and simmer until liquid is absorbed (about 20 minutes). Do not disturb or stir while quinoa is simmering. When all of the liquid has been absorbed, toss with onion-fruit mixture, vinegar, and maple syrup or honey before serving. Serve either hot or cold.