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 
 
-------------------------------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.