Middle Eastern Quinoa Apricots Recipes
QUINOA SALAD WITH APRICOTS, BASIL AND PISTACHIOS
This easy-to-make salad is packed with fiber (thanks to the quinoa) and flavor-we love the combination of sweet, tangy and peppery. The soft and creamy goat cheese is the perfect topping.
Provided by Food Network Kitchen
Time 2h55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.
- Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours.
- When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese and serve.
Nutrition Facts : Calories 300 calorie, Fat 15 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 510 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 10 grams, Sugar 10 grams
SPINACH AND QUINOA SALAD WITH DRIED APRICOTS
This salad is so, so, SO pretty, and a cool example of how quinoa can play a supporting role in a salad. The play of leafy greens against the quinoa, punctuated by the tart chewiness of the dried apricots, the bite of the onion and the tanginess of the dressing, makes for a very exciting salad.
Provided by Katie Workman
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.
- Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.
- In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve.
MOROCCAN STYLE QUINOA
A Middle Eastern themed dish. Can accompany lamb, fish or chicken- basically anywhere as a substitute for cous cous. Quinoa is gluten free. Serves 4 as a side dish.
Provided by Jubes
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil, sauté the onion for 2 - 3 minutes, until it's transparent. Add the garlic and spices and cook for a further 1 minute.
- Rinse the quinoa thoroughly, using a strainer. Add the quinoa to the pan with the onion and lime zest, stir.
- Measure the water and lime juice in a jug to make 2 cups of liqud.
- Add the water to the pan and gently bring it to the boil,continue to stir.Once boiled, cover the pan, reduce the heat and simmer for 15 minutes or until the water has completely absorbed into the quinoa.
- Add add the almonds, currants and coriander.
- Garnish with lime wedges and serve.
Nutrition Facts : Calories 385.9, Fat 14.1, SaturatedFat 1.4, Sodium 7.2, Carbohydrate 54.9, Fiber 7.4, Sugar 8, Protein 12.8
MIDDLE EASTERN QUINOA & APRICOTS
This is a sweetish healthy side dish, or vegan main dish. Perfect for Thanksgiving. I use a packaged mix of the 3 grains but I suppose you can use what ever grains you like. I am going to try this with brown rice.
Provided by Jozieo
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a pot:.
- Stir fry the grains in 1 Tbsp oil for 3 minutes.
- Add chopped apricots, raisins, spices and stir.
- Add 2 1/4 c hot or boiling water.
- Bring to boil, cover pot and simmer on a low flame for 34-45 minutess. (All the water should be absorbed).
- Turn off stove and let sit an additional 10 minutes.
- Serve hot.
- (my hubbie likes this cold too).
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