Moroccan Quinoa Pilaf
This recipe can be made ahead of time and then reheated in a pan. To reheat add a few tablespoons of water to the pan before adding the pilaf. Sauté until warmed. For variation, try replacing the currants with chopped dried apricots and the quinoa for cooked brown basmati rice. You will need to cook 2 cups of quinoa for this recipe. It works best if your quinoa is completely cooled before using it in this recipe.
Up to 2 days ahead of time, cook 2 cups of quinoa with 3 ½ cups water. Let cool completely before using in this recipe.