Makes: 6 servings

2 cups quinoa
4 cups water
2 teaspoons garam masala
1 teaspoon sea salt
1 cup currants
1 tablespoon toasted sesame oil
3 stalks celery, finely diced
1 red bell pepper, finely diced
5 scallions white and green parts, thinly sliced diagonally
1/2 cup slivered almonds, toasted

1. Rinse the quinoa well and drain. Heat a large, heavy skillet over
medium heat. Add the quinoa and
stir constantly for 10 minutes, or until the moisture evaporates and the
quinoa is fragrant, dry,
and golden.

2. Combine 3 cups of the water, 1 teaspoon of the garam masala, and the
salt in a large, heavy
saucepan. Bring to a boil over high heat. Add the toasted quinoa and
return to a boil. Cover and
decrease the heat to medium low. Simmer gently without stirring for 15
minutes, or until the liquid
evaporates and the grains are tender.

3. Meanwhile, bring the remaining 1 cup water to a simmer in a small
saucepan. Remove from the heat,
add the currants, and soak for 20 minutes, or until plump. Drain well.

4. Heat sesame oil in a large, heavy skillet over medium heat. Add the
celery, bell pepper, and
remaining 1 teaspoon garam masala. Sauté for 2 minutes, or until the
vegetables are crisp-tender.
Add the scallions and sauté 1 minute longer, or until just wilted.

5. Using a fork, gently toss the celery mixture, currants, and almonds
into the quinoa. Serve at room
temperature, or cover and refrigerate until cold.