Quinoa Pilaf with Apricot and Almond

Apricot and Almond Quinoa Pilaf recipe

Use quinoa as a more nutritious substitute for rice in this pilaf recipe. (Recipe Credit: Marc Matsumoto of No Recipes) Continue

Yield: 4 servings


  • 2 tablespoons olive oil
  • 1.4 ounces (40 grams, about 1/2 cup) sliced almonds
  • .25 ounces (7 grams, about 1 large clove) garlic, grated
  • .25 ounces (7 grams) ginger, grated
  • 4.4 ounces (125 grams, about 1/2 medium) onion, minced
  • 2 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 cup quinoa
  • 2 cups vegetable stock
  • 2.8 ounces (80 grams, about 1/2 cup) dried apricots
  • 1/4 teaspoon salt, to taste


  1. Add the olive oil and almonds to a frying pan and place over a medium flame. Fry the almonds until they're light beige in color.
  2. Add the garlic, ginger, and onions and saute until the onions are soft and starting to caramelize and the almonds are a golden brown.
  3. Add the curry powder and cinnamon and continue sauteing until the spices become fragrant.
  4. Add the quinoa saute to coat with oil.
  5. Add the vegetable stock and then cover with a lid, turn down the heat to maintain a gentle simmer and cook for 15 minutes.
  6. Remove the lid, turn up the heat to medium and add the dried apricots. Continue cooking, stirring regularly to prevent burning until all the liquid has been absorbed (about another 5 minutes).
  7. Keep covered to keep warm or serve immediately.
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Original URL: http://www.pbs.org/food/fresh-tastes/quinoa-pilaf-apricot-almond/

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