Inca Red Quinoa with Roasted Fruit

Courtesy of Terry Walters, LLC

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Ingredients

1 large leek		1 3/4 cups vegetable stock
1 bulb fennel		Pinch of sea salt
2 apples, cored and chopped		2 shallots, chopped
2 pears, cored and chopped		1/2 cup dried plums, pitted and finely chopped
2 tablespoons extra virgin olive oil		1 tablespoon chopped sage
1 tablespoon balsamic vinegar		1/4 cup chopped fresh flat leaf parsley
1 cup Inca red quinoa		3-4 dashes ume plum vinegar

Total:

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1
Preheat oven to 350°.
2
Chop leek and place in large ovenproof roasting pan. Remove fronds from fennel, chop bulb into small pieces and add to pan with leeks along with apples and pears. Drizzle with 1 tablespoon olive oil and balsamic vinegar and toss to coat. Place in oven and roast 15 minutes. Remove from oven, toss to prevent sticking and return to oven for an additional 15 minutes or until fruit is soft and starting to caramelize.
3
Place quinoa, stock and sea salt in pot or rice cooker. Bring to boil, cover, reduce heat and simmer until liquid is absorbed (about 15 minutes). Remove from heat (do not fluff) and set aside to cool slightly.
4
In large Dutch oven over medium heat, sauté shallots in remaining tablespoon olive oil for 3 minutes or until soft. Add dried plums and sage and sauté 3 minutes longer or until plums are soft. Remove from heat and set aside briefly. Fluff quinoa, fold in roasted fruit, sautéed shallot mixture and fresh parsley. Season to taste with ume plum vinegar and serve.

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