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