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Quinoa Pilaf with Almonds and Apricots
Submitted by RecipeDirect, Monday, 30 January 2012
Description

Quinoa Pilaf with Almonds and ApricotsRecipe Source: Food Network star and registered dietitian Ellie Krieger

Ingredients
At a glance
Main Course
Vegetarian
Side Dish
Grains
Lenten Recipes
Meatless Meals
Serves
4, Serving size: 3/4 cup
  • 3/4 cup quinoa
  • 1 1/3 cup water
  • 1/3 cup slivered almonds
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1/2 teaspoon ground allspice
  • 1/4 cup chopped dried apricots
  • 1/3 cup chopped fresh flat leaf parsley leaves
  • 1/4 teaspoon salt, plus more to taste
  • 1/8 teaspoon freshly ground pepper, plus more to taste
Methods/steps
  1. If quinoa is not pre-rinsed, place in fine mesh strainer and rinse under tap. Put quinoa and water in medium saucepan and bring to a boil. Reduce heat to simmer, then cover and cook until liquid is absorbed and grain is tender, 12-15 minutes.
  2. Meanwhile, toast slivered almonds in dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, 5-7 minutes. Transfer almonds to small dish.
  3. Heat oil in the same skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and they begin to brown, about 6 minutes. Stir in allspice and cook 30 seconds more.
  4. When quinoa is done fluff with a fork and transfer to large serving bowl. Stir in almonds, onion mixture, apricots, and parsley. Season with salt and pepper and serve.

 

Calories: 263g   Total Fat: 11.40g
Cholesterol: 0mg   Protein: 8.08g
Carbohydrates: 34.60g   Sodium: 159.90mg
Additional Tips

Photo and Recipe Courtesy of Almond Board of California

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