Apricot Cilantro Quinoa Pilaf

Apricot Cilantro Quinoa Pilaf
Staff Writer
Apricot Cilantro Quinoa Pilaf


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.


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.


Calories per serving:

263 calories

Dietary restrictions:

Balanced, Low Sodium Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 10g 15%
  • Carbs 37g 12%
  • Saturated 1g 7%
  • Fiber 5g 19%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 4g
  • Polyunsaturated 3g
  • Protein 9g 18%
  • Sodium 25mg 1%
  • Calcium 40mg 4%
  • Magnesium 133mg 33%
  • Potassium 469mg 13%
  • Iron 3mg 17%
  • Zinc 2mg 13%
  • Phosphorus 298mg 43%
  • Vitamin A 24µg 3%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 92µg 23%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 9µg 12%
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