Quinoa Pilaff with Dried Fruit & Nuts

Serves 4

1 tbl olive oil
1 onion, finely diced
1 stick of celery, finely diced
1 cup quinoa, rinsed thoroughly
2 cups vegetable stock
1/4 cup currants
1/4 cup apricots, diced
1/4 cup fresh parsley, finely chopped
1 handful of toasted pinenuts
salt & pepper to taste

Heat the oil in a large saucepan and saute onion and celery over medium heat.

Stir in the quinoa and cook, stirring for 1 minute.

Stir in the stock, currants and apricots. Bring to the boil.

Reduce heat, cover and simmer slowly for 20 minutes or until liquid has absorbed.

Stir through the parsley and season with salt and pepper to taste.