1 c. dry (rinsed) quinoa
2 c. water
6 unsulfured apricots
6 unsulfured dark apricots
1/4 c. raw cranberries
1 c. hot chunky salsa (without corn syrup)
sea salt and pepper
1 T. extra virgin olive oil
1/4 c. shredded organic unsulfured coconut
1/2 c. lite coconut milk
Basic Quinoa Cooking Directions (from package):
Rinse the quinoa thoroughly to remove any powdery residue. To do this, place the grain in a fine strainer and hold under cold running water until the water runs clear. Drain well.
Combine the water and rinsed quinoa in a medium saucepan. Add the seasonings and extra virgin olive oil and bring to a boil. Once the quinoa has come to a boil, reduce the heat to a simmer, cover and cook for 15 minutes or until the grains are translucent and the germ has spiraled out from each grain.
In the last 2-3 minutes of cooking, add the lite coconut milk (if desired, it makes it nice and creamy but it is not necessary). Also add the salsa, fresh cranberries and pepitas (raw, unsalted pumpkin seeds), and sea salt. I chopped the apricots into quarters using kitchen shears and added them to the quinoa in the last minute or two of cooking.
Once the quinoa is finished, add the shredded coconut and serve with a dash of sea salt. This went well with our [pre]Thanksgiving meal of Caribbean Pineapple Pepper Turkey Breast, turnips, Sundried Tomato Spicy Blue Corn Crisps and salsa dippers. I hope you all have a wonderful Thanksgiving and are as blessed as we are with loving family and friends!