Title: Quinoa salad & dressing
 Categories: Salads
      Yield: 4 Servings
 
      1 c  Quinoa
      2 c  Water
           Salt
      6    Dried apricots; finely diced
      2 tb Chives; minced, -=OR=-
      3 sm -Scallions, thinly sliced
      4 tb Dried currants
           - softened in hot water
           - and squeezed dry
      3 tb Yellow or green peppers
           - finely diced
      3 tb Pine nuts

MMMMM-----------------------SALAD DRESSING----------------------------
      1    Lemon, grated zest only
      1 tb Lemon juice
      2 ts Finely chopped cilantro
           -=OR=- Parsley
    1/4 ts Paprika
    1/4 ts Ground cumin
    1/4 ts Ground coriander seeds
           Salt
    1/4 c  Olive oil
 
  SALAD: Rinse the quinoa thoroughly in a bowl of cold water. Then pour
  into a fine-mesh strainer and rinse again under running water. Bring
  2 cups of water to a boil, add salt, then stir in the quinoa. Lower
  the heat, cover the pan and cook 15 minutes. Taste the grains--there
  should be just a little resistance and the opaque, spiralled ring of
  germ should show. If necessary, continue cooking until done, then
  pour into a strainer and set aside to drain over a bowl. Toast the
  pine nuts in a dry pan over medium heat until they are golden brown
  and set them aside. Make the salad dressing and toss the warm quinoa
  with the fruits, vegetables, pine nuts and dressing. Serve piled onto
  a platter.
  
  SALAD DRESSING: Combine lemon zest, juice, spices, herbs and salt
  together in a bowl. Stir to combine, then whisk in the olive oil.
  Taste and adjust the balance of flavors, adding lemon juice if
  necessary. Serves 4, generously.