Having a vague notion of what I want to eat, and attempting to make that with the various ingredients I actually have on hand is what I enjoy most about cooking.  This dish, a pork chop resting on a bed of spiced quinoa with currants and pine nuts, was brought on by my hankering for moussaka.  All in all pretty satisfying, but next time this will be even better with the quinoa stuffed into a pork tenderloin or a leg of lamb with eggplant.