Almond Apricot Quinoa
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!
Prep Time: 0:10
Total Time: 0:45
Servings: 4
Ingredients:
2 cups water
1 cup quinoa
2/3 cup slivered almonds
1 tsp salt
1 tablespoon fresh lemon juice
1 tsp paprika
1 tsp cumin powder
2 tablespoons Organic Valley Salted Butter
1/3 cup dried apricots (chopped)
1/4 cup red onion
1/4 cup shallots (minced)
1/2 cup red bell pepper (seeded and chopped)
Instructions:
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!
Nutrition Info:
Per Serving (excluding unknown items): 349 Calories; 16g Fat (38.3% calories from fat); 12g Protein; 45g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 553mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.
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Customer rating:
This is a big hit with my teenage daughter's vegetarian friends. I vary the type of peppers and dried fruit and serve it hot. Add Curry Powder instead of paprika/cumin along with Peas and yellow raisins for an Indian twist.
Customer rating:
This is a great recipe for a vegetarian. It has high protein. Sometimes I add cranberries and omit the bell pepper.