• 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
- Rinse the quinoa under cold water then drain.
- Bring the broth to a boil in a saucepan over medium-high heat.
- Add the quinoa. Stir.
- Reduce to a simmer, cover and cook for 12-15 minutes or until all the liquid is absorbed.
- Meanwhile, heat the olive oil in a small saucepan over medium heat.
- Add the onion once the oil is hot. Sauté for 5 minutes before adding the garlic and cumin.
- Continue to sauté until the garlic is softened and both the garlic and cumin are fragrant.
- Remove the quinoa from the heat once done.
- Add the apricots to the quinoa and gently toss.
- Cover the quinoa and let stand for 7 minutes.
- Stir the onion mixture, almonds, and parsley into the quinoa pilaf.
- Season the pilaf to taste with salt and black pepper.