1 1/2 cups chicken/vegetable Broth
3/4 cup quinoa, rinsed
1 teaspoon curry powder
1 teaspoon minced fresh ginger
5 to 7 green onions, white and green parts, chopped
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds, toasted
1/4 cup dried cherries, chopped (optional); can be replace with currants
salt and pepper to taste
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
In a medium saucepan over high heat, bring broth to a boil. Add quinoa, curry powder and ginger. Turn heat down to medium-low, cover and simmer until quinoa is tender, about 20 minutes. Allow to cool. Can be made a day ahead and refrigerated.
When cooled, transfer quinoa to a bowl and add green onions, basil, almonds and cherries. Sprinkle with salt and pepper, drizzle with lemon juice and olive oil, and toss to combine. Serve at room temperature or lightly chilled. Serves 4.