Quinoa Pilaf

Adapted from a recipe in The Savory Way by Deborah Madison, p. 68.

1 1/2 cups red quinoa
3 cups water or stock
1 onion, chopped fine
1/4 cup olive oil
1/2 t. each: paprika, cumin, coriander
1/2 cup dried fruit (raisins, currants, and/or apricots work well)
1/4 cup finely chopped walnuts
1 T. lemon juice or cider vinegar
salt & pepper to taste

Rinse quinoa thoroughly. Bring water or stock to a boil and add quinoa. Return to boil, then simmer on low heat til liquid is absorbed, about 20 minutes. When quinoa is nearly done, add the dried fruit to soften.
Meanwhile, saute onion in oil until soft and translucent. Add spices and nuts to toast. Combine this mixture with cooked quinoa and add salt, pepper, and vinegar or lemon juice.

Variations that will get you back closer to Madison's quinoa salad:
- Replace the walnuts with pine nuts
- Replace the onion with chives or scallions (and don't saute them)
- Add grated lemon zest
- Add fresh chopped parsley or cilantro
- Add finely diced bell pepper

"French Onion" Miso Soup

OK, this is all approximate because I made it up and I don't measure anything, but...

3 T. oil
2-3 medium onions, chopped fine
2-3 cloves of garlic, minced
1/4 tsp red pepper flakes
6-8 cups water or vegetable stock
1/4 cup soy sauce
1 small butternut squash, peeled and cubed
some dark leafy greens - I use collards
1 cup quinoa
about 1 pound tofu, cubed (optional)
1-2 T. miso
salt, pepper, cider vinegar to taste

Saute onions and red pepper flakes in oil slowly over low heat until onions are soft, translucent, and starting to brown / carmelize, about 10-15 min. When they are almost ready, add the garlic and saute for a minute more. Add water or stock (I prefer to heat it separately first to save time) and bring to a boil. Add squash, quinoa, greens, soy sauce, and tofu if you're using it. Cover, return to boiling, and cook on medium heat until the squash is soft, about half an hour. Turn off the heat and add miso; taste and adjust the seasonings as you like.