Quinoa with Apricots & Pecans

prep time: 15 min
makes: 4 servings

3 tablespoons chopped pecans
2/3 cups quinoa
2/3 cup orange juice
2/3 cup water
1/3 cup chopped dried apricots
1/4 cup golden raisins
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
1 teaspoon olive oil
1/2 teaspoon salt

In small nonstick, toast peacans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.

Please quinoa in a fine mesh stainer; rinse under cold running water 2 minutes. In medium saucepan, stir together quinoa, orange juice and water. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until liquid is absorbed. Transfer the quinoa to a large bowl. Add apricots, raisins, green onions, cilantro and toasted pecans. Stir in lemon juice, oil and salt.
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This recipe originally from The Sugar Solution Cookbook (2006) p. 234