One of my favorite grains is quinoa. This dish is from another long time have – Real Food Daily. The exotic blend of spices accents the grains and vegetables so incredibly well. 

2 cups of quinoa

4 cups of water

2 teaspoons garam masala

1 teaspoon sea salt

1 cup currants

1 tablespoon toasted sesame oil

3 stalks celery, finely diced

1 red pepper, finely diced

5 green onions (white and green parts), thinly sliced diagonally

1/2 cup slivered almonds, toasted

Rinse the quinoa well and drain. heat a large, heavy skillet over medium heat. Add the quinoa and stir constantly for 10 minutes, or until the moisture evaporates and the quinoa is fragrant, dry and golden.

Combine 3 cups of the water, 1 teaspoon of the garam masala, and the salt in a large, heavy saucepan. Bring to a boil over high heat. Add the toasted quinoa and return to a boil. Cover and decrease the heat to medium low. Simmer gently without stirring for 15 minutes, or until the liquid evaporates and the grains are tender.

meandwhile, bring the remaining 1 cup water to a simmer in a small saucepan. Remove from the heat, add the currants and soak for 20 minutes, or until plump. Drain well.

Heat the sesame oil in a large, heavy skillet over medium heat. Add the celery, bell pepper and remaining 1 teaspoon gram nasal. Saute for 2 minutes, or until the vegetables are crisp-tender. Add the green onions and sauté 1 minute longer, or until just wilted.

Using a fork, gently toss the celery mixture, currants, and almonds into the quinoa. Serve at room temperature, or cover and refrigerate until cold. The salad will keep for 2 days, covered and refrigerated.