Quinoa pilaf on lettuce leaves

Ingredients:

• Zest of 1 grapefruit plus 2 tbsp. l. juice
• 1 head Boston lettuce (leaves removed)
• 1.5 cups of water
• 2 tbsp. l. olive oil
• 1 finely chopped red onion
• 1/2 teaspoon turmeric
• 1/4 tsp ground coriander
• 1/4 tsp ground ginger
• 1/4 tsp spice mix Garam masala
• 1 tbsp. pine nuts
• 2 tablespoons chopped dried cherries
• Salt and ground black pepper
• 1 cup quinoa, sorted and rinsed well (red varieties are prettier, but either white or red quinoa will do)

Preparation:

1. In a small saucepan, bring the water and quinoa to a boil over medium heat. Reduce the heat and simmer, covered, until the quinoa is tender and the white, curled seed kernels appear, about 20 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. When it begins to shimmer, add the onion and spices and sauté until the onion is soft and the spices are fragrant.
   
   Add pine nuts and fruit and fry for 1-2 minutes.
3. Place the cooked quinoa in the pan (make sure all the water is absorbed). Stir in the grapefruit zest and juice. Taste, then season with salt and pepper to taste. Remove from the heat and let sit for 10 minutes to allow the quinoa to infuse with the flavors of the spices.
   
   Serve on Boston lettuce leaves.