Quinoa with Almonds and Apricots Recipe

Name: Quinoa with Almonds and Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; All-natural vegetable broth (see tip below for amount); 1/2 small red bell pepper, cut into 1/4-inch dice ( 1/2 cup); 1/3 cup toasted sliced almonds; 1/3 cup dried apricots, coarsely chopped or golden raisins; 2 tablespoons thinly sliced scallions, optional; 3/4 teaspoon ground cumin; 1/2 teaspoon kosher salt; 2 tablespoons lemon juice; 1 tablespoon extra virgin olive oil; 1 tablespoon honey; Freshly ground black pepper

Servings: persons

1 cup quinoa
All-natural vegetable broth (see tip below for amount)
1/2 small red bell pepper, cut into 1/4-inch dice ( 1/2 cup)
1/3 cup toasted sliced almonds
1/3 cup dried apricots, coarsely chopped or golden raisins
2 tablespoons thinly sliced scallions, optional
3/4 teaspoon ground cumin
1/2 teaspoon kosher salt
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon honey
Freshly ground black pepper

1
Place the quinoa in a fine-mesh strainer and rinse several times in cold water.
2
Drain well and set aside.
3
In a medium saucepan, bring the broth to a boil.
4
Stir in the quinoa and cook according to package directions until the liquid is absorbed.
5
Transfer to a large bowl and fluff gently with a fork every few minutes until the grains cool.
6
Stir in the bell pepper, almonds, apricots, scallions as desired, cumin, and salt until well combined.
7
Whisk together the lemon juice, olive oil, and honey in a small bowl until well blended.
8
Stir into the quinoa mixture until well coated with the dressing.
9
Season with additional salt and pepper to taste.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup quinoa, All-natural vegetable broth (see tip below for amount), 1/2 small red bell pepper, cut into 1/4-inch dice ( 1/2 cup), 1/3 cup toasted sliced almonds, and more.

Yes, Quinoa with Almonds and Apricots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa with Almonds and Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions