In a bowl, soak the sun-dried tomatoes in a small amount of water.

Rinse the quinoa with water to remove its bitterness. You can skip this step if the quinoa has been pre-washed (check the package label). In a sauce pan, bring 1 1/2 cups of water to a boil and add the quinoa. Partially cover the sauce pan with a lid. A slight vent should allow some steam to escape. Reduce the heat to medium-low, and maintain a strong simmer. Cook until all of the water is gone (This will take about 10-15 minutes). Remove from heat and remove the lid.

While the quinoa is cooking, prep the veggies and other ingredients. Take a quartered piece of a preserved lemon and give it a quick rinse before chopping it into small pieces if you want to remove some of the salt.

Heat the fry pan to medium-high. Sauté the onion and half the amount of the spices with olive oil for 5 minutes to release their flavours. Reduce the heat to medium. Then add and cook the celery, carrot and bell pepper for about 2 minutes.

Add the rest of the solid ingredients and spices. Don't throw away the water that you used to soak those sun-dried tomatoes. You can some of this water to moisten the quinoa if it becomes too dry during the cooking process. Mix a small amount of this water with tamari and apple butter, and add this mixture to the quinoa. Continue to cook for 3-5 minutes on medium heat.

Transfer onto a plate and garnish with some chopped parsley.

Enjoy this delicious and aromatic dish on its own, as a side dish or topped on a salad. Bon appetit!