Crunchy Quinoa Salad

(Serves 6-8)

INGREDIENTS:

• 2 cups water or vegetable stock
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• ¼ cup extra virgin olive oil, divided
• 1-cup quinoa
• 1 large carrot, finely diced
• 1 Granny Smith apple, peeled, cored, and diced
• 1 cup cooked chick-peas
• ¼ cup minced chives or scallion greens
• ½ cup dried currants
• ¼ cup toasted sunflower seeds
• ¼ cup freshly squeezed lemon juice, approximately
• ½ teaspoon sea salt, or to taste
• ½ teaspoon lemon pepper, or to taste

INSTRUCTIONS:

In a 1½ or 2-quart saucepan, whisk together the water or vegetable broth, spices, and 2 tablespoons of oil. Bring the water to boil and whisk in the quinoa. Reduce heat to a low simmer and cook for about 10-15 minutes.

When quinoa is done, transfer to a large serving bowl and fluff with a fork until the quinoa releases all of its steam.

Toss in the carrot, apple, chick-peas, chives or scallion greens, currants, and toasted sunflower seeds. In a small jar, combine remaining 2 tablespoons olive oil with the lemon juice, salt and lemon pepper.

Pour over the quinoa and toss until thoroughly blended. Taste and add more salt or lemon juice, if needed. (The salad should taste lively and pleasantly puckery.)

Chill for at least 4 hours. Bring to room temperature, toss, and adjust seasonings before serving.