Quinoa with Apricots and Pecans

Although not a common item in most kitchens today,
quinoa is a seed that has a fluffy, creamy, slightly
crunchy texture and a somewhat nutty flavor when cooked.
Most commonly considered a grain, quinoa is actually a
relative of leafy green vegetables like spinach and Swiss chard.
It is a recently rediscovered ancient "grain" once considered
"the gold of the Incas." Here it sets the stage for sweet and
nutty flavors to mingle perfectly. This is a good comfort food.

Ingredients:
3 tablespoons chopped pecans
2/3 cup quinoa
2/3 cup orange juice
2/3 cup water
1/3 cup chopped dried apricots
1/4 cup golden raisins
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
1 teaspoon olive oil
1/2 teaspoon salt or to taste

Directions:
In small nonstick skillet, toast pecans over medium heat,
stirring often, 3 to 4 minutes or until lightly toasted.
Tip onto a plate; let cool.
Place quinoa in a fine-mesh strainer;
rinse under cold running water 2 minutes.
In medium saucepan, stir together quinoa,
orange juice and water. Heat to boiling.
Reduce heat; cover and simmer 12 to 15 minutes
or until liquid is absorbed.
Transfer the quinoa to a large bowl.
Add apricots, raisins, green onions,
cilantro and toasted pecans.
Stir in lemon juice, oil and salt.