1 ½ cup quinoa
2 cups pareve or regular chicken stock
4 ounces dried apricots, about 12, finely diced
Kosher salt and freshly cracked black pepper
¼ cup pitted Kalamata olives, chopped (or other type)
½ red pepper, chopped
3 scallions, thinly sliced
Wash the quinoa in cold water. Put the stock in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Add the quinoa, cover, reduce heat, and simmer for 12 minutes. About 6 minutes into cooking, add the apricots and return the cover to the pan. Let the quinoa rest for 5 minutes after cooking. Add the olives, pepper, and scallions.
To serve, season the quinoa with salt and pepper and fluff with a fork. Serve warm or at room temperature.