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.
7 responses so far ↓
1 Sylvie, Rappahannock Cook & Kitchen Gardener // Oct 3, 2008 at 5:33 pm
and quinoa is something I have been meaning to try. Just have not done it yet. What a nice recipe to nudge me. I did not realize it quinoa cooks that fast!
2 April // Oct 9, 2008 at 9:50 am
This looks awesome. I am always looking for ways to entice my peeps into eating grains like quinoa. Thanks!
3 Charlie // Jul 6, 2009 at 2:49 pm
cool stuff i hope i get to read more updates
4 acai // Oct 10, 2009 at 2:23 pm
You made some good points there,most people will agree with your blog.
5 FoodieTots.com » Blog Archive » Meatless Monday Meal Planning // Nov 9, 2009 at 12:22 pm
[…] Apricot and Pepita Quinoa […]
6 Zdjęcia Wrocław // Aug 20, 2011 at 6:23 pm
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