Quinoa with Apricots and Pistachios
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients
1 ½ cups quinoa, rinsed
2 tablespoons California olive oil
1/2 cup finely minced shallot
½ teaspoon kosher salt
½ Meyer lemon zested
1 tablespoon Meuer lemon juice
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon fresh ground black pepper
1 ½ cups water, veggie broth, chicken broth or bone broth
½ cup dried organic apricots coarsely chopped
½ cup pistachios, shelled, toasted and coarsely chopped
Directions
Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound.
Transfer quinoa to bowl and set aside.
Return now-empty pan to medium-low heat and add olive oil, onion, salt, lemon zest, coriander, cumin, and pepper.
Continue cooking and stirring until shallot is softened and light golden
Increase heat to medium-high, add water and quinoa, and bring to simmer.
Cover and reduce heat to simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, Stir once halfway through cooking.
Remove pan from heat, stir in apricots, cover and let sit for 10 minutes.
Fluff quinoa with fork; stir in pistachios and lemon juice; and serve.
Make it your own
Mix in 2 ounces crumbled goat cheese before serving, step 8
Substitute dried mango, apple, or peach for the apricots, step 7
Garnish 1/4 loosely packed cup fresh mint thinly sliced before serving, step 8
Garnish with sliced or diced fresh or roasted red sweet pepper, step 8