This week's "Meatless Monday" Recipe of the Week is a Quinoa Pilaf with Apricot and Almond. It's off one of my favorite recipe sites, PBS/Recipe. http://www.pbs.org/food/recipes/
Quinoa Pilaf with Apricot and Almond
2 tablespoons olive oil
1.4 ounces (40 grams, about 1/2 cup) sliced almonds
.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.