Quiona

1 cup quinoa, rinsed and drained
pinch kosher salt
2 cups vegetable stock or water

Vegetable mixture

1 tablespoon ghee or olive oil
1 leek, white part only, diced
1 teaspoon cumin seeds
1 cinnamon stick
1 large red tomato, medium dice
1 teaspoon ground coriander
1/2 teaspoon black pepper and kosher salt
1 small butternut squash, peeled and cut into 1-inch pieces
2 cups vegetable stock
1/2 cup golden raisins (unsulphered)
4 cups fresh spinach, chopped
1/4 cup toasted pinenuts

2 tablespoons fresh cilantro, chopped

In a medium saucepan add the 2 cups of vegetable stock, quinoa and pinch a salt. Cover and bring to a boil. Put heat on low and cook for about 15-20 minutes. Take off of heat and set aside.

In a medium saute over pan heat the ghee or olive oil, leek, cumin seeds and cinnamon stick over medium high heat. Let saute for about 3 minutes. Add the tomato, coriander, black pepper and salt, butternut squash and vegetable stock. Cover, turn the heat to low and let simmer for about 20 minutes until the butternut squash is tender. Stir in the raisins and spinach. Taste for salt and pepper. Add the vegetable mixture to the cooked quinoa and stir in the toasted pinenuts and fresh cilantro.