Quinoa with Red Currants, Pine Nuts and Shallots - Litchfield Farmers' Market

Ingredients

• 1 tablespoon light olive oil
• 2 tablespoons minced shallots
• 3 tablespoons pine nuts
• 3 tablespoons diced dried apricots
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• Pinch of cloves
• Pinch of nutmeg
• ½ teaspoon salt
• 1 cup quinoa
• 2 cups chicken or vegetable broth
• ½ cup red currants
• 2 tablespoons minced parsley