1 cup quinoa
1 cup water
1 cup chicken stock
2 tsp olive oil
1 cup diced red onion
1/2 tsp cumin
1/4 tsp turmeric
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 cup slivered almonds (toasted)
1/4 cup raisins/sultanas
Fresh mint to garnish
Prepare your quinoa by rinsing throughly twice, and put in a saucepan with water and stock.
Bring to a boil, reduce to a simmer and leave covered until all water is absorbed (about 15 minutes)
Fluff with a fork and set aside
Saute onions until they begin to caramelise
Add spices (cumin, turmeric, cinnamon, ginger) and cook until fragrant.
Add raisins and almonds until heated through (a couple of minutes)
Add quinoa to the frypan with other ingredients and toss around.
Top with a garnish of fresh mint leaves.
Seasonal variation: when pomegranates are in season, I toss some pomegranate seeds through the salad as well, for a fresh bite
