Quinoa is called the wonder grain because of its unusually high protein content. It is light and delicate, but must be rinsed well to remove any traces of bitterness. This dish can be eaten warm or cold.
1 cup quinoa
2-1/2 cups water
4 dried apricots, finely diced
3 tablespoons currants, softened in hot water and squeezed dry
3 small scallions, sliced in rounds
1/4 cup very finely diced various-colored bell peppers
1 stalk of celery, finely diced
3 tablespoons cooking water from the quinoa
Grated zest of 1 lemon or lime
2 tablespoons lime juice, or lemon juice, if preferred
1 teaspoon orange flower water
1 tablespoon finely chopped parsley
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 pinches cayenne
Rinse the quinoa in several changes of water, then pour into a fine-meshed strainer and rinse once more under tap water. Bring the 21/2 cups water to a boil, then stir in the quinoa. Cover and cook over a low heat for 15 minutes. By then the quinoa should be done. Drain into a colander, but reserve the liquid. When the excess water has come off the grain, give the colander a shake and put the quinoa in a bowl.
Add the apricots, currants, scallions, peppers, and celery, and toss together.
To make the dressing, whisk all the ingredients together. Taste and adjust as necessary. Since the dressing is going over the grain, it can be a little sharper than usual. Pour over the still-warm quinoa and toss.
Recipe makes 4 servings.
Serving size: 1/2 cup
Calories: 90; Total Fat: 1.1g; Saturated Fat: trace; Cholesterol: 0mg
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