Tangy Citrus Vinaigrette ¼ cup orange juice 1 TBLSP lemon juice 1 TBLSP water 2 TBLSP vegetable oil 1 teaspoon Dijon-style mustard 1/8 teaspoon salt Pepper to taste Main Salad 1 cup dry sherry ½ cup dried currants 1 cup uncooked quinoa 2 ½ cups stock or water (I like No-Chicken broth from imagine) 2 scallions, white and light green parts only, thinly sliced 1 cup fresh figs, stemmed and chopped 1 cup carrot, finely chopped or shredded ½ cucumber, diced (I like to leave the skin on for the color) ½ jicama, diced 6 radishes, diced ¼ cup finely chopped fresh cilantro 1/3 cup tangy citrus vinaigrette (recipe to follow) Make the vinaigrette by processing all the ingredients in a blender for 30 seconds or putting into a closed container and shaking it vigorously. Refrigerate. Makes about ½ cup of dressing—more than you need for the salad. In a medium bowl, combine the sherry, and currants, and set aside to rehydrate for 20 minutes. Then drain the currents and discard any remaining sherry. (Or drink it. Your choice.) Set the currants aside. Bring the stock to a boil in a medium saucepan over high heat. While you’re waiting, place the quinoa in a fine-mesh sieve and rinse under cold running water. Add the quinoa to the boiling stock. Cover, reduce the heat to low, and cook until the quinoa is tender, 20-25 minutes. Scrape the quinoa into a large bowl and set aside to cool. Stir the scallions, figs, carrots, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine. Serve immediately or refrigerate for up to three days. The salad can be served cold or at room temperature.