Apricot Quinoa

Apricot Quinoa

Ingredients

  • 1½ cups quinoa
  • Vegetable or chicken bouillon
  • Dried apricots, half soaked in lemon juice
  • 2-4 cloves garlic, to taste
  • Oregano
  • Rosemary
  • Pine nuts
  • Olive oil

Directions

  • Toast the quinoa in a pan for about three minutes until fragrant.
  • Warm 2 cups of water and the bouillon in a pan over medium heat.
  • Add the quinoa and cook over high heat until it comes to a boil.
  • Meanwhile, toast the pine nuts (in a pan or toaster) until they’re golden, then remove from heat.
  • When the quinoa comes to a boil, add the rosemary, lemon juice, and lemon-soaked apricots.
  • Lower the heat and let simmer for about 15 minutes. In the mean time, chop the garlic.
  • Add garlic, olive oil, rosemary, and oregano to a pan.
  • Fry the garlic until it’s golden brown then add to your pine nuts.
  • When the quinoa is cooked and translucent, add the rest of the dried apricots.
  • Stir, then add the pine nuts, garlic, and oil.
  • Take the quinoa off the heat and let it sit for a few minutes.
  • Fluff before serving.
    -Carly, University of Victoria