Middle Eastern Quinoa Apricots
Experience a burst of vibrant Middle Eastern flavors with this nourishing Middle Eastern Quinoa Apricots recipe, a perfect fusion of healthy ingredients and fragrant spices. Fluffy quinoa serves as the hearty base, infused with warm notes of cumin, cinnamon, and coriander. Sweet, chewy bites of dried apricots contrast beautifully with the crunch of toasted almonds, while fresh parsley and mint add refreshing herbal undertones. Brightened with a squeeze of lemon juice and lightly seasoned, this dish is ideal as a side or light main course. Ready in just 30 minutes, it’s a quick, gluten-free option brimming with texture, color, and irresistible flavors inspired by Middle Eastern cuisine!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground coriander
- 0.5 cup, diced dried apricots
- 0.5 cup sliced almonds
- 0.25 cup, chopped fresh parsley
- 0.25 cup, chopped fresh mint
- 1 juiced lemon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water to remove any bitterness.
In a medium saucepan, combine the quinoa with water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes, or until the water is absorbed.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 4-5 minutes, or until soft and translucent.
Stir in the minced garlic, ground cumin, ground cinnamon, and ground coriander. Cook for another 1-2 minutes until fragrant.
Add the diced dried apricots to the skillet and cook for 1 minute, allowing them to soften slightly.
Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the spiced onion and apricot mixture. Stir to combine.
Toast the sliced almonds in a dry pan over medium heat for 2-3 minutes, or until lightly golden and fragrant. Be careful not to burn them.
Fold the toasted almonds, chopped parsley, and chopped mint into the quinoa mixture.
Squeeze the juice of one lemon over the quinoa and season with salt and black pepper to taste.
Serve warm or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 24.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1495 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
