Apricot Cilantro Quinoa Pilaf

Apricot Cilantro Quinoa Pilaf
Staff Writer
Apricot Cilantro Quinoa Pilaf

MeatlessMonday.com

Apricot Cilantro Quinoa Pilaf

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
  • 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.

Nutritional Facts

Total Fat
10g
14%
Sugar
7g
8%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
53g
41%
Protein
13g
28%
Vitamin A, RAE
23µg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
50mg
5%
Choline, total
42mg
10%
Fiber, total dietary
7g
28%
Folate, total
95µg
24%
Iron, Fe
3mg
17%
Magnesium, Mg
136mg
43%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
249mg
36%
Selenium, Se
5µg
9%
Sodium, Na
516mg
34%
Water
107g
4%
Zinc, Zn
3mg
38%

Apricot Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Apricot Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.