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Bring 2 quarts of water to a boil; stir in the quinoa. Decrease heat to low and cook, covered, 10-15 minutes or until tender. Remove from heat and drain well. Heat the oil in a 2-quart saucepan over medium heat; stir/saute onion until golden. Add in the stock, raisins, apricots, cranberries, salt, coriander, pepper, and lemon zest; bring to a boil and cook for 3 minutes. Add in the quinoa; stir to combine. Cover and decrease heat to very low; cook 5 minutes. Stir in the pecans; fluff and serve.
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking