Warm Middle Eastern Quinoa Salad

• 1 dash Truffle Infused Olive Oil
• 1 can (28 Oz. Size) Chickpeas, Drained But With Half The Liquid Reserved
• 1 pound Butternut Squash, Diced
• 3 cups Packed Kale Leaves, Roughly Chopped
• 1 cup Dried Apricots
• 1 cup Currants
• 1/2 teaspoons Minced Garlic
• 2 pinches Truffle Sea Salt
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Turmeric
• 1/2 teaspoons Coriander
• 1 cup Chopped Walnuts
• 1 dash Blueberry Balsamic Vinegar
• 1/4 cups Apple Cider Vinegar
• 1/4 cups Vegetable Stock
• Chopped Fresh Cilantro, For Garnish (optional)
• 2 cups Vegetable Stock
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Turmeric
• 1/4 teaspoons Coriander
• 1 pinch Salt
• 1 cup Plain Uncooked Quinoa

1. 1.
2. Heat the olive oil in a large rondeau pan over medium high heat.
3. Add the chickpeas, the reserved liquid from the can and the butternut squash and let them simmer together for 2-3 minutes.
4. 2.
5. Add in the kale leaves, dried apricots, currants, garlic, salt, cinnamon, nutmeg, turmeric, coriander, walnuts, blueberry balsamic vinegar, apple cider vinegar and vegetable stock.
6. Give the mixture a stir and turn the heat to low.
7. Let it all meld together for 15 minutes.
8. 3.
9. In the meantime, prepare the quinoa.
10. In a small pot bring the vegetable stock to a boil.
11. While it is heating add the cinnamon, nutmeg, turmeric, coriander and salt for flavor.
12. Once the stock is boiling, pour the quinoa into it and give it a stir.
13. Cover the pot and turn the heat to low.
14. Let the quinoa cook for 12-15 minutes, until the liquid is absorbed and quinoa is tender.
15. 4.
16. When the quinoa is done cooking, transfer it into the pan with the rest of the salad mixture and toss it all together.
17. Then just scoop it into bowls and top it with a sprinkle of chopped fresh cilantro.
18. Enjoy!

olive oil, chickpeas, butternut, currants, garlic, salt, cinnamon, nutmeg, turmeric, coriander, walnuts, vinegar, apple cider vinegar, vegetable stock, fresh cilantro, vegetable stock, cinnamon, nutmeg, turmeric, coriander, salt, quinoa

Taken from tastykitchen.com/recipes/special-dietary-needs/warm-middle-eastern-quinoa-salad/ (may not work)