Moroccan Quinoa – Sweet & Spicy (Gluten-Free)

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.

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