Ingredients for Apricot Almond Quinoa
- 1 cup quinoa
- 1 medium zucchini, diced
- 1/2 cup dried apricots, chopped
- Sesame oil (not found in recipe)
- 1/4 cup slivered almonds
- Fresh parsley (not found in recipe)
- 1 tablespoon fresh lemon juice
- Lemon zest (not found in recipe)
- Honey (not found in recipe)
- Sea salt, to taste
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How to Make Apricot Almond Quinoa
- Rinse 1 cup of quinoa under cold running water and drain.
- In a medium saucepan, bring 1 cup of water to a boil. Stir in the rinsed quinoa.
- 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.
- 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.
- 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.
- Gently toss to combine all ingredients.
- Serve warm or cold. Refrigerate leftovers for up to 4 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
37g
Fat
8g
Carbs
10g
