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QUINOA WITH LEEK AND CURRANTS

1 3/4 cup quinoa
2 2/3 cup vegetable stock (or water)
4 small leeks
1/2 cup canned tomatoes (or 2 roma size tomatoes)
5 T (rounded 1/4 cup) currants
1 T ground cumin
1 t cinnamon
1 t garlic powder
1/2 t turmeric

Slice leeks in half length-wise. Wash all of the larger leaves
very well (leeks are very dirty. If you don't wash it well enough
your final dish will be gritty). Chop washed leeks cross-wise into
thin slices.

Place quinoa in a fine-meshed colander and rinse well for several
minutes. You want to remove the bitter coating of saponin that
quinoa sometimes has. You can also do this in a regular bowl if
you are careful (fill with water, swirl qunioa around, pour out
water, repeat until water is clear).

Place leeks in nonstick pan and cook until limp and reduced (no
need to add liquid, leeks will have some water from being washed
and tend to give up liquid as they cook).

Add spices to the leeks and stir until well mixed.

Add quinoa and cook for a couple minutes.

Add stock and tomatoes, bring to a boil, lower heat and simmer,
covered, for 15-20 minutes until done.

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