ADVERTISEMENT
ADVERTISEMENT

Quinoa Pilaf with Dried Apricots and Almonds

0

Full article

ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT

Ingredients

Serves 4


• 1 cup white quinoa


• 2 cups reduced-sodium chicken or vegetable broth


• 1 tablespoon olive oil


• ½ onion, chopped


• 2 minced garlic cloves


• 1 teaspoon ground cumin


• ½ cup dried apricots, roughly chopped


• ¼ cup slivered almonds


• ½ cup chopped flat-leaf parsley


• Kosher salt


• Black pepper

Directions

  1. Rinse the quinoa under cold water then drain.

  2. Bring the broth to a boil in a saucepan over medium-high heat.

  3. Add the quinoa. Stir.

  4. Reduce to a simmer, cover and cook for 12-15 minutes or until all the liquid is absorbed.

  5. Meanwhile, heat the olive oil in a small saucepan over medium heat.

  6. Add the onion once the oil is hot. Sauté for 5 minutes before adding the garlic and cumin.

  7. Continue to sauté until the garlic is softened and both the garlic and cumin are fragrant.

  8. Remove the quinoa from the heat once done.

  9. Add the apricots to the quinoa and gently toss.

  10. Cover the quinoa and let stand for 7 minutes.

  11. Stir the onion mixture, almonds, and parsley into the quinoa pilaf.

  12. Season the pilaf to taste with salt and black pepper.

  13. Serve.

ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT

Author