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.