Pistachio-Apricot Quinoa

Prep Time: 10

Cook Time: 2

Total Time: 12

Servings: servings

Course: Lunch-To-Go, Main Dish

Author: Heather Nicholds

This lovely and refreshing mix of flavors and textures is sure to be a hit for weeknight dinners or potluck picnics. It’s perfect for summer but can add a splash of sunshine to winter meals as well.

Ingredients

1 1/2 cups quinoa, rinsed and drained
1/3 cup dried apricots, chopped
1 3/4 cups water
pinch sea salt
1/4 red onion, diced, soaked in water, and drained
1/3 cup pistachios, shelled & chopped
1 orange, zest and juice
pinch sea salt
black pepper
olive oil, for drizzling (optional)

Instructions

Combine the quinoa, apricots, water, and salt in a pot, or in the pot of an electric pressure cooker.
On the stove: bring to a boil, then cover and turn down to simmer for about 30 minutes.
In a pressure cooker: close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 2 minutes.
When the cook time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure, being careful not to get your fingers or face near the steam release.
Once all the pressure has released, carefully unlock and remove the lid. While the quinoa is hot, stir in the drained onion, pistachios, and orange zest and juice. Taste and season with salt and pepper, then add a drizzle of olive oil, if you like. Serve warm or chilled.

Notes

Soaking the onion in water helps soften its bite. If you don’t like raw red onion, substitute chopped scallions, which have a milder onion flavor.

Nutrition