This is a great dish to bring cold to a summer picnic or potluck or served as a warm side dish anytime of year. It's been my go-to for 22 years and it's always a big hit.

1 large onion, chopped
3 cloves garlic, minced
1 T curry (I tend to use up to 3 tablespoons - it depends on what kind of curry you're using)
1 T fresh ginger, or 1 tsp powder
pinch cayenne
2 1/2 cups chicken or vegetable broth
1 cup uncooked, rinsed quinoa (I generally use white quinoa, but a combo works great)
1/2 cup golden raisins
1/2 cup dried apricots (I substitute dried cranberries)
2 cups frozen peas (fresh if they're in season)

Cook the onion, garlic, and spices in 1/2 cup of the broth for 5-10 minutes, or eliminate the broth and cook them in a tablespoon of coconut oil.
Stir in the remaining 2 cups of broth, quinoa, and dried fruit. Bring to a boil and simmer for 20 minutes or until all the broth has been absorbed into the quinoa.
Stir in the peas.

This recipe makes 4-6 servings.

Bowl: Becky Moy, Greenbridge Pottery www.greeenbridgepottery.com