Ingredients:

• 2 cups water
• ½ cup dry quinoa, rinsed and drained in fine mesh sieve
• 1 Tablespoon canola oil
• 1 ½ cups chopped onions
• 1 cup chopped red bell pepper
• 1 cup diced red apple
• 6 ounces oven roasted turkey breast, chopped
• 2 ounces pecan pieces, toasted
• ½ cup dried apricot halves, chopped
• ¼ cup chopped cilantro(optional)
• 1 to 1 ½ teaspoons grated ginger
• 1 ½ teaspoons ginger
• ½ teaspoon salt

Directions:

• Bring water to boil in a medium saucepan over high heat. Stir in quinoa reduce heat to medium low, cover & simmer 15 to 20 minutes then drain through fine mesh sieve, shaking off excess liquid.
• Meanwhile, heat oil in large non-stick skillet , over medium high heat. Cook onions 5 minutes or until beginning to richly brown. Stir in bell pepper, and apple and cook 4 minutes or until apple is just crisp-tender. Add turkey and cook 1 minute. Remove from heat , stir in quinoa and remaining ingredients.
• Cover and let stand 5 minutes to absorb flavors.

Makes 4- 1 cup servings