Heat the Truffle Oil (1 dash) in a large rondeau pan over medium high heat. Add the Chickpeas (1 can) with half of the liquid and the Butternut Squash (1 pound) and let them simmer together for 2-3 minutes. Add the Kale (3 cup).
Add the Dried Apricot (1 cup), Dried Currants (1 cup), Garlic (1/2 teaspoon), Truffle Sea Salt (2 pinch), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), Ground Coriander (1/2 teaspoon), Walnut (1 cup), Blueberry Balsamic Vinegar (1 dash), Apple Cider Vinegar (1/4 cup), and Vegetable Stock (1/4 cup). Stir and turn the heat to low. Let it all meld together for 15 minutes.
In the meantime, prepare the quinoa. In a small pot bring the Vegetable Stock (2 cup) to a boil. While it is heating up add in the Ground Cinnamon (1/4 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Turmeric (1/4 teaspoon), Ground Coriander (1/4 teaspoon), and Salt (1 pinch) for flavor.
Once the stock is boiling, pour the Quinoa (1 cup) into it and give it a stir. Cover the pot and turn the heat to low. Let the quinoa cook for 12-15 minutes, until the liquid is all absorbed and it is tender.
When the quinoa is done cooking, transfer it into the pan with the rest of the salad mixture and toss it all together. Then just scoop it into bowls and top it with a sprinkle of Fresh Cilantro (to taste). Enjoy!