Almond Apricot Quinoa

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A trio of superfoods blend beautifully to deeply nourish the body and engage the senses. Quinoa is an ancient grain, a complete protein on its own, yet in combination with EFA-rich almonds and dried apricots bursting with antioxidants, a nutritional powerhouse is a forkful away!


  • 2 cups water
  • 1 cup quinoa
  • 23 cup slivered almonds
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • 2 tablespoons Organic Valley Salted Butter
  • 13 cup chopped dried apricots
  • 14 cup red onion
  • 14 cup minced shallots
  • 12 cup seeded and chopped red bell pepper


In a medium saucepan, bring water to a boil. Stir in pre-rinsed quinoa and cover the pot. Let simmer for 10 minutes. Remove from heat and let quinoa remain in the covered pot for another 20 minutes or so.

Transfer cooked quinoa into a large mixing bowl. Fluff with a fork every few minutes so heat escapes (this helps prevent sticky quinoa). Let cool for 15 minutes.

Saute the minced shallots and red bell pepper in one tablespoon of butter or ghee. Add the remaining ingredients to the quinoa and mix until well incorporated. Garnish with greens. Enjoy!

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