Apricot and Pepita Quinoa

Quinoa is one of my favorite quick side dishes. A high-protein ancient grain*, it has more health benefits than cous cous, a mild nutty flavor and is just as simple to prepare. The cooking process is the same, you bring 1 part quinoa and 2 parts water (or broth) to a boil, cover and cook over low heat for about 10 minutes. Like cous cous, it is infinitely adaptable. Here’s the version we had Tuesday night with our salmon; it would be equally nice paired with chicken or pork chops. You could also add dried cranberries, raisins or cherries in addition to the apricots.

Recipe: Quinoa with Apricots and Pepitas

Ingredients:
1 c quinoa
1 c water
1 c chicken broth
1/4 c pepitas (pumpkin seeds), toasted
1/2 c sliced dried apricots

Instructions: Toast the pepitas in a medium hot skillet until golden (optional). Add quinoa, water, broth and olive oil in saucepan and bring to a boil. Stir in pepitas and apricot pieces, cover and reduce heat to low. Cook for 10 minutes or until the liquid is absorbed. Makes 4 servings. Enjoy!

* Like buckwheat, quinoa is technically a seed, not a grain. But the high fiber qualifies it as a “whole grain,” in my opinion.

recipes | RSS 2.0 | Respond | Trackback |