HERBED QUINOA WITH DRIED APRICOTS AND POMEGRANATE

By Nicky

Ingredients

• 1 tbsp. olive oil divided
• 1 small diced onion
• 1/3 c. quinoa
• 2/3 c. vegetable stock
• 2 tbsp. dried diced apricots
• 3 tbsp. pomegranate seeds
• 1 tbsp. chopped fresh cilantro
• 2 tbsp. chopped fresh parsley
• pinch ground cinnamon
• 1/2 tsp. finely zested lemon
• pinch sal
• fresh ground black pepper

Preparation

Step 1

Heat 1 tsp. oil in medium sized saucepan over medium heat. Add onion and saute, stirring frequently until golden brown, about 10 minutes. Stir in quinoa and vegetable stock and bring to a boil. Cover, reduce heat to a simmer and cook for about 10 minutes.

turn off heat, keeping saucepan covered and on burner, allowing the residual heat to continue cooking quinoa until all liquid has been absorbed, about 4 minutes. If there is still a little bit of water that has not been absorbed, leave saucepan covered on burner for another 3 to 5 minutes.

Remove quinoa from burner and stir in remaining 2 tsp. oil, apricots, pomegranate seeds, cilantro, parsley, cinnamon, lemon zest, salt and pepper. Serve warm or at room temperature.

199 calories, 5 g. protein, 9 g. fat, 26 g. carbohydrates, 4 g. fibfre, 76 mg. sodium