|Quinoa||1 Cup (16 tbs)|
|Dried currants||1⁄4 Cup (4 tbs)|
|Pine nuts||3 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Finely grated lemon zest||1 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Minced fresh coriander||1 Tablespoon (cilantro)|
|Fruity olive oil||1⁄4 Cup (4 tbs)|
|Dried apricot halves||6 , finely chopped|
|Dried apricot halves||6 , finely diced|
|Snipped chives||2 Tablespoon, thinly sliced|
|Snipped chives/3 small scallions, green part only, thinly sliced||2 Tablespoon|
|Diced bell pepper||3 Tablespoon (yellow / green variety)|
|Boston lettuce leaves/Bibb lettuce leaves||4|
1. Rinse the quinoa very well in a bowl of cool water. Pour into a strainer and rinse briefly.
2. In a medium saucepan, bring 2 cups of water to a boil. Add 1/2 teaspoon of the salt and stir in the quinoa. Cover and cook over low heat until slightly chewy, about 10 minutes. If all the water has not been absorbed, drain well. Transfer the quinoa to a large bowl and stir in the currants.
3. Meanwhile, toast the pine nuts in a small dry skillet over moderate heat, shaking the pan from time to time, until the nuts are golden brown, about 5 minutes. Set aside.
4. In a small bowl, combine the lemon juice, lemon zest, paprika, cumin, ground coriander, 2 teaspoons of the fresh coriander and the remaining 1/4 teaspoon salt. Whisk in the olive oil.
5. Add the apricots, chives, bell pepper, toasted pine nuts and the dressing to the warm quinoa and toss well. To serve, arrange the lettuce leaves on a small platter and mound the salad on top. Sprinkle with the remaining 1 teaspoon fresh coriander before serving.