Currant & Leek Quinoa

• 1 3/4 Cups Uncooked Quinoa
• 2 3/4 Cups Vegetable Stock or Water
• 4 Small Leeks
• 1/2 Cup Canned Tomatoes (or 2 tomatoes)
• 1/4 Cup Currants
• 2 Tbsp Dried Apricots, chopped
• 1 tsp Ground Cumin
• 1 tsp Ground Cinnamon
• 1 tsp Garlic Powder
• 1/2 tsp Ground Turmeric
• 1 Avocado, peeled & sliced.

1. Slice leek in half lengthwise and wash. Chop cross-wise into thin slices.
2. Rinse Quinoa thoroughly
3. Stir-fry leeks until they are limp. Add spices and mix well.
4. Add the rinsed quinoa and cook for a couple of minutes.
5. Add vegetable stock or water, tomatoes, currants and dried apricots. Bring to boil.
6. Lower heat, simmer covered for 15-20 minutes until cooked. Add sliced avocado just before serving,

Hints:
Always rinse quinoa before cooking. Rinse under cold water until the water runs clear. Drain well. During cooking, quinoa increases 3-4 times in volume.