Apricot Cilantro Quinoa Pilaf Recipe

Jun 11, 2012 @ 6:31 PM
Posted by Meatless Monday, Special Contributor

Nutrition

Cal/Serving: 263
Daily Value: 13%
Servings: 4

Balanced
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	10g	15%
Saturated	1g	7%
Trans	0g	0%
Carbs	37g	12%
Fiber	5g	19%
Sugars	6g	0%
Protein	9g	18%
Sodium	406mg	17%
Calcium	42mg	4%
Magnesium	133mg	33%
Potassium	467mg	13%
Iron	3mg	17%
Zinc	2mg	13%
Vitamin A	371IU	7%
Vitamin C	6mg	11%
Thiamin (B1)	0mg	11%
Riboflavin (B2)	0mg	9%
Niacin (B3)	1mg	6%
Vitamin B6	0mg	14%
Folic Acid (B9)	91µg	23%
Vitamin E	2mg	10%
Vitamin K	7µg	8%
Fatty acids, total monounsaturated	4g	0%
Fatty acids, total polyunsaturated	3g	0%

See Detailed Nutritional Info

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Dried apricots sprinkle this quinoa pilaf with chewy, sweet fruit flavors which balance crunchy, toasted pumpkin seeds. Cilantro and lemon juice brighten this hearty, healthy grain salad. This recipe comes to us from Jen Brody of Domestic Divas.

See all apricot recipes.

INGREDIENTS

1 tablespoon olive oil
1 shallot, chopped
1 cup quinoa
2 cups low-sodium vegetable stock
1/4 cup dried apricots, chopped
1/4 cup pumpkin seeds or pepitas, toasted
2 tablespoons chopped cilantro, plus more for garnish
Salt and freshly ground pepper, to taste
Lemon juice, to taste

DIRECTIONS

Heat the olive oil in a medium-sized pot over medium heat. Add the shallot and sauté until softened, about 3-5 minutes.

Rinse the quinoa in a colander under cold water for 2 minutes. Add the quinoa, stock, and apricots to the pot. Bring to a boil, reduce the heat to medium-low, cover, and simmer for about 10-15 minutes or according to package directions.

When the quinoa is cooked through, remove the pot from the heat and fold in the pumpkin seeds and cilantro. Season with salt and pepper, to taste. Finish with lemon juice, to taste. Garnish with some extra cilantro and enjoy.