*Can be eaten as a meal with blanched and/or grilled seasonal vegetables and a protein, or served with Moroccan Lamb Tagine.
2 cups Quinoa (can also use millet)
4 cups chicken or bone broth
5 garlic cloves, grated
1 leek, chopped fine
3 tbsp rapeseed oil
1 tbsp caraway seeds, dry roasted and crushed in morter/pestle
1 cup of dried apricots, soften in hot water and diced
1 bunch of coriander, loosely chopped, stems finely chopped
1 handful chopped fresh mint
5 tbsp sesame seeds
1 cup crushed walnuts
Himalayan salt to season
Finely chop the leek, and grate the garlic. Dry roast the caraway seeds and crush them. Prepare the apricots. Heat a large pot with the rapeseed oil, and add the leek and garlic. Saute until soft and golden, and add the quinoa. Roast the quinoa in the pain, stirring every now and again so the garlic does not burn. When slightly toasted, add the broth, coriander stems, and caraway. Bring to a boil, then turn down to a very low simmer and cover. after about ten minutes, add the apricots. Cook ten more minutes. Add the remaining ingredients and season to taste.