1/2 tsp. salt, plus more to taste 1 C. quinoa,

1/4 C. fresh lemon juice,

2 T. olive oil

2 tsp. lemon zest, grated

1 garlic clove, finely chopped

1 tsp. ground cumin

1/2 tsp. cinnamon

1/4 tsp. ground turmeric

1 dash Tabasco

1/2 pound smoked chicken, or smoked turkey, cut into long, thin strips

2 celery stalk, diced

1/2 C. scallions

1/2 C. currants

2 T. pine nuts, toasted

1/4 tsp. freshly ground black pepper, or to taste

 

For each C. of quinoa to be cooked, pour 2 C. of water into a medium-sized saucepan, add cinnamon stick and salt. Bring to a boil over high heat. Add quinoa, reduce heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove cinnamon stick. Fluff the quinoa with a fork and set aside. In a large bowl, whisk together lemon juice, oil, lemon zest, garlic, cumin, cinnamon, turmeric and Tabasco. Add the chicken or turkey, celery, scallions, currants, pine nuts and the cooked quinoa. Toss well to combine. Season with salt and pepper. (The salad may be prepared up to 24 hours in advance and stored, covered, in the refrigerator.