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Apricot Almond Quinoa

Take a look at this simply refreshing recipe for summertime.
15 Min

45 Min

1 Hr

Serving: 6


1 teaspoon salt
1 7/8 cups water
1/4 teaspoon saffron threads crushed
1 tablespoon water
1/4 cup dried apricots diced
1/4 cup slivered almonds toasted
2 tablespoons butter
1 small onion finely chopped
1 small carrot finely chopped
1 cup quinoa


Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about
5 minutes. Stir in basmati rice and salt; cook and stir until quinoa is slightly opaque, about 3 minutes.
Pour in water; stir to combine. Mix in saffron threads, water and, apricots; bring to a boil. Reduce heat to low,
cover, and simmer until quinoa has absorbed the liquid, about 20 minutes. Remove from heat and allow quinoa to
stand covered for 10 more minutes. Stir before serving. Garnish with toasted almonds.

Nutritional Information

Amount Per Serving (6 Servings)

Carbohydrate: 31 gms Protein: 6 gms Sugar: 4 gms Calories: 197 Sodium: 424 mg Cholesterol: 0
Fiber: 1.7 gms Fat: 6.7

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