1 cup quinoa
2 cups filtered water
1 Tbsp. unrefined olive oil
1 cup carrots, diced
1 cup celery, diced
1 cup spanish onion, diced
1 cup blanched, slivered almonds
½ – ¾ cup raisins
½ – ¾ cup diced dried apricots
Salt and pepper
Cinnamon and allspice
Cayenne
SPICE BAG:
Bay leaf
Parsley
Coriander
Fennel seed
Cinnamon stick
Mint
Make a spice bag by wrapping the last six ingredients in cheesecloth and tie with string. Set aside. Rinse quinoa well in a fine sieve and set aside to drain. In a dry pan over medium heat, toast almonds until aromatic and golden brown, set aside. In the same pan, toast quinoa until aromatic and golden, 5 – 10 minutes. In large saucepan add water, cayenne, cinnamon, allspice, raisins, apricots, spice bag and bring to a boil. Add quinoa, stir, lower heat and cover. Let quinoa cook until all liquid is absorbed, approximately 15 – 20 minutes. While quinoa is cooking, heat olive oil in frying pan over medium-low heat. Add diced vegetables and sauté for 5 minutes, adding pepper and salt. Set aside. When quinoa is done, remove spice bag and fluff with a fork. Fold in vegetables and almonds. Cover and let stand 5 minutes.
