Most of you that know me realize I have a couple passions, outside my family that is, one is food and the other is music.  My husband and I produce live shows here in VA, intimate groups in very cool venues and we strive to have the experience as great for our artists as we know it will be for our attendees.  In an effort to care for our musical talent we prepare meals/snacks that suit their dietary choices.  Some prefer vegetarian selections and we created this one just for them....served in lettuce wraps and topped with a fresh vinaigrette you can't go wrong for a side or a main dish choice!  Enjoy.

Quinoa - Sweet n Savory

Ingredients:

1 medium onion (yellow or vidallia)

1/4 cup chopped dried apricots

1/4 cup dried cranraisins

1/4 cup chopped almonds (you can use sliced if you like)

1/4 cup chopped carrots

2 cups vegetable broth
1 cup Quinoa, rinsed well

1/4 cup chopped flat leaf parsley

salt and pepper to taste

dash or two of caynne

dash of ground corriander

Vegetable oil

Prep all your ingredients (measure, chop, rinse, etc)

In a skillet over medium heat add a couple tablespoons of vegetable oil, add your onion and carrots and sautee for about 5 min till they start to soften - then add your fruit. Continue cooking, adding some more oil if needed to keep them moist, for about another 5 min till all ingredients are softened but not mushy.

In a saucepan - add vegetable broth, spices (start with 1/2 teaspoon of salt and pepper for the cooking process - you can more after the dish is done if needed). Add the sauteed vegetables and rinsed quinoa - bring to a boil over medium-high heat, stir just to ensure ingredients are not sticking to pan or each other. Once this is at a boil, reduce heat till the mixture is at a simmer and cover. Cook for about 15-20 min. Test for tenderness and that the broth has been absorbed.

When done, turn out onto a cookie sheet and fluff evenly across the pan and allow to cool. When cooled put in a bowl, add parsley and nuts, and taste to see whether you feel it needs any more salt/pepper. Cover and refrigerate.