Curried Quinoa Pilaf (V)

Quinoa is an ancient grain long favored by the Inca Indians. Protected by a natural pesticide that makes it taste bad, quinoa has to be rinsed before cooking. One of my favorite quinoa recipes uses hot spices, but can be made milder if desired. This recipe is very versatile and can incorporate many kinds of leftovers cut in tiny pieces and mixed into the pilaf. If you don't have all the spices at home you can substitute with 2 - 3 tsps of curry.

1 cup rinsed quinoa
2 cups broth
1 medium sz finely chopped onion
1/3 cup of raisins
2 tbsp olive oil
1 - 2 cloves of garlic
1 tbsp grated ginger
2 tsp cumin
1/2 tsp turmeric
1/4 tsp cloves
1/4 tsp red pepper (can be omitted)
Salt and pepper to taste

1. Fry finely chopped onions in olive oil for five minutes. Add spices and stir.
2. Add quinoa and fry for a few minutes.
3. Add broth and bring to a boil. Let boil for three minutes.
4. Add raisins, stir and put a lid on the pot.
5. Turn heat off under pot. The curried quinoa dish will now cook by it self without any attention and be ready after about 20 - 30 minutes. If you are in a hurry, continue to simmer at low heat for 15 minutes. Stir occasionally. When the little white tails come out of the seeds the quinoa is done.