1 C. dried quinoa (I used Inca Red for this recipe but you could certainly use Pearl)
1/2 C. dried cherries
1 C. boiling water
5 T olive oil, divided
1 med. red bell pepper, sliced thinly
1 med. orange bell pepper, sliced thinly
1/2 red onion, sliced thinly
1 1/2 tsp. ground cumin
1/2 tsp. ginger
1/4 tsp. cinnamon
salt , to taste
pepper, to taste
1 can chickpeas drained (I used 1 1/2 C. chickpeas that I sprouted and cooked)
1/2 C. chopped fresh cilantro
3 Tbsp. rice vinegar, unseasoned
3 Tbsp orange juice
Prepare dried quinoa according to package directions. This is usually one cup of quinoa to 1 1/2 C. water. Bring to a boil and cover. Reduce heat to low flame and simmer for approximately 15 minutes until all the water is absorbed. Pour cooked quinoa into a large serving bowl and set aside.
While quinoa is simmering, place dried cherries in a small bowl. Add boiling water to just cover cherries and set aside.
While cherries soak heat 2 Tbsp. olive oil in large skillet over medium-high heat. Add peppers and onions along with the cumin, ginger, cinnamon, salt and pepper; sauteing until tender crisp (about 5 minutes). Add to quinoa along with the chickpeas, cherrries and cilantro. At this point I added an additional 1/4 tsp. or so of cumin, ginger and cinnamon to the quinoa mixture.
Whisk remaining 3 Tbsp of olive oil with vinegar and orange juice. Pour over salad, toss to coat. Cover and refrigerate.