Tuesday, March 29, 2011

Quinoa with Raisins, Apricots and Pecans

Recipe - Serves 4

Dried Apricots without added sulfur. (Taste much better than they look!)

3 T. pecans, chopped
2/3 cup Quinoa
2/3 cup orange juice
2/3 cup water
1/3 cup dried apricots (use apricots without added sulfur)
1/4 cup raisins
2 scallions, chopped
1 T. cilantro, chopped
1 T. lemon juice
1 T. olive oil
1/2 tsp. salt

1.  Cook pecans over medium, heat 3-4 minutes or until lightly toasted. Let cool on a plate.
2.  Place Quinoa in a strainer and rinse.
3.  In a medium sauce pan combine Quinoa, orange juice, and water. Bring to a boil over high heat, reduce heat to medium-low, cover and simmer for 12-15 minutes or till liquid is absorbed.
4.  Transfer Quinoa to a large bowl. Add apricots, raisins, scallions, cilantro and toasted pecans. Add lemon juice, oil, salt and toss well.

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