Ingredients:
3 cups uncooked quinoa, rinsed
2 tablespoons olive oil
1 cup minced onions
2 cups vegetable stock
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup dried cranberries
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1 tablespoon grated lemon zest
1/2 cup chopped pecans
Directions:
Bring 2 quarts of water to a boil; stir in the quinoa.
Decrease heat to low and cook, covered, 10-15 minutes or until tender.
Remove from heat and drain well.
Heat the oil in a 2-quart saucepan over medium heat; stir/saute onion until golden.
Add in the stock, raisins, apricots, cranberries, salt, coriander, pepper, and lemon zest; bring to a boil and cook for 3 minutes.
Add in the quinoa; stir to combine.
Cover and decrease heat to very low; cook 5 minutes.
Stir in the pecans; fluff and serve.
Servings: 6
Time preparation: 30 min.
Time total: 38 min.