By Lisa Silvershein
2 c water
1 c quinoa
1/2c raw cashews (substitute toasted pine nuts peanuts, or other raw nuts)
1 tsp sea salt
1 Tbsp fresh lemon juice
1 tsp paprika (optional)
1 tsp ground cumin
1/2 tsp coriander
2 Tbsp extra virgin olive oil
1/4 c dried fruit chopped coarsely such as apricots, raisins, dates, figs)
1/2 c red onion (optional)
In a medium saucepan, bring water to a boil.
Stir in quinoa and cover pot. Simmer for 10 minutes.
Turn off flame and let quinoa remain in the covered pot for another 20 minutes so the grain will absorb water.
Transfer quinoa into a large mixing bowl. Fluff slightly with a fork every few minutes so heat can escape.
If using, toast pine nuts in a dry skillet over medium heat Stir until nuts are golden brown, about 3 minutes. Set aside.
When quinoa is cooled slightly, add remaining ingredients and toss until everything is well coated.