This recipe is from our friend Fran is a light, zippy dish.
2 cups water
1 cup quinoa
1 garlic minced
1/4 cup canola oil
1 tsp ground cumin
2 tsp maple syrup
1 Tbl fresh lemon juice
2 tsp vinegar (rice, raspberry or champagne)
1 red bell pepper, cored, seeded and cut into small dice
1 carrot, scrubbed and cut into small dice, and steamed for 4 to 5 minutes
6 scallions, white and pale green parts only, minced
1/2 tsp salt
1/2 cup lightly toasted pecans*, chopped
1/2 cup currants
Directions: 1. Bring the water to a boil in a 2-3 quart saucepan. Rinse the quinoa several times in cold water. Add the quinoa and salt to the sauce pan and reduce to a simmer, and cook for about 20 minutes, or until all the water is absorbed. Fluff with a fork, replace the cover and let sit off heat for 5 minutes. Place the quinoa in a large mixing bowel to cool.
2. To make the dressing, in a small skillet, saute the garlic in the canola oil for 2 minutes. Add the cumin and saute another minute. Add the maple syrup, stir and remove from heat and allow to cool. Add the lemon juice and vinegar. Mix well and pour onto the quinoa along with the vegetables, cilantro, salt, pecans and currants. Mix gently but thoroughly and serve or place in the refrigerator to chill. Serve on a bed of greens.
*To toast the pecans, pace in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned.