Apricot Almond Quinoa Recipe

Ingredients for Apricot Almond Quinoa

• 1 cup quinoa
• 1 medium zucchini, diced
• Dried Apricot
• Sesame Oil
• Toasted Almond
• Fresh Parsley
• 1 tablespoon lemon juice
• Lemon Zest
• Honey
• Sea Salt

How to Make Apricot Almond Quinoa

1. Rinse 1 cup of quinoa under cold running water and drain.
2. In a medium saucepan, bring 1 cup of water to a boil. Stir in the rinsed quinoa.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is cooked through and fluffy.
4. While the quinoa cooks, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add 1 medium zucchini, diced, and sauté for 5-7 minutes until tender-crisp.
5. In a large bowl, combine the cooked quinoa, sautéed zucchini, ½ cup dried apricots (chopped), ¼ cup slivered almonds, 2 tablespoons olive oil, 1 tablespoon lemon juice, salt, and pepper to taste.
6. Gently toss to combine all ingredients.
7. Serve warm or cold. Refrigerate leftovers for up to 4 days.