Apricot Almond Quinoa Recipes

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APRICOT ALMOND QUINOA



Apricot Almond Quinoa image

Gluten free...wonderful side dish or salad. http://dosesofnourishment.blogspot.com/2010/02/living-gluten-free.html

Provided by HannahBanana aka Am

Categories     Grains

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 11

apricot almond quinoa
1/2 cup quinoa
1/2 cup diced zucchini
1/4 cup diced dried apricot (unprocessed, unsulphured)
1 tablespoon sesame oil
1/2 cup toasted almond
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon honey
sea salt

Steps:

  • Rinse quinoa under cold running water, drain. In sauce pan, bring 1 cup of water to a boil, stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent: drain. In non-stick pan, stir fry zucchini till tender. In large bowl, combine quinoa, zucchini, and all other ingredients. Serve hot or cold. Can be refrigerated for up to 4 days.

Nutrition Facts : Calories 319.8, Fat 18.4, SaturatedFat 1.8, Sodium 6.4, Carbohydrate 32.9, Fiber 5.7, Sugar 9.5, Protein 9.6

QUINOA SALAD WITH APRICOTS, BASIL AND PISTACHIOS



Quinoa Salad with Apricots, Basil and Pistachios image

This easy-to-make salad is packed with fiber (thanks to the quinoa) and flavor-we love the combination of sweet, tangy and peppery. The soft and creamy goat cheese is the perfect topping.

Provided by Food Network Kitchen

Time 2h55m

Yield 6 servings

Number Of Ingredients 9

1 cup quinoa, rinsed and strained
2 1/2 tablespoons extra-virgin olive oil
12 dried apricots, finely diced, or 1/2 cup packed golden seedless raisins
Kosher salt and freshly ground black pepper
5 cups packed baby arugula (about 5 ounces)
1/4 cup thinly sliced fresh basil
Juice of 1 large lemon (about 1/4 cup)
1/2 cup shelled lightly salted pistachios
3 ounces soft goat cheese, crumbled

Steps:

  • Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.
  • Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours.
  • When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese and serve.

Nutrition Facts : Calories 300 calorie, Fat 15 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 510 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 10 grams, Sugar 10 grams

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