Recipe by Chef Lorena Garcia.
1 cup dry sherry
1/2 cup dried currants
1 cup quinoa
2 1/2 cups chicken stock or store-bought chicken broth
2 scallions, white and light green parts only, thinly sliced
1 cup fresh figs, stemmed and chopped
1 carrot, finely chopped
1/4 green bell pepper, finely chopped
1/4 red bell pepper, finely chopped
1/4 yellow bell pepper, finely chopped
1/4 cup fresh cilantro, finely chopped
1/3 cup Tangy Citrus Vinaigrette
Pour the sherry into a medium bowl. Add the currants and set aside to rehydrate for 20 minutes. Drain the currants, discard any remaining sherry and set the currants aside.
Place the quinoa in a fine mesh sieve and rinse under cold running water. Bring the chicken stock to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to low and cook until the quinoa is tender, 20 to 25 minutes. Scrape the quinoa into a large bowl and set aside to cool.
Stir the scallions, figs, carrots, bell peppers, 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 3 days. The salad can be served cold or at room temperature.