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Recipe Source: Food Network star and registered Ingredients
At a glance
Main Course
Side Dish
Lenten Recipes
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
- 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.
- 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.
- 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.
- 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
Reviews