Food & Wine

What's This?
Serving size 4
Total Time


1 cup red quinoa, rinsed2 cup water1 Tbsp extra virgin olive oil¼ cup slivered almond½ cup dried apricots, cut into 1/2-inch pieces2 Tbsp pure maple syrup½ tsp finely grated orange zest½ tsp cinnamon¼ cup fresh ricotta


In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.


In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the apricots, maple syrup, orange zest and cinnamon and stir well until heated through.

Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.

Tags: Main Dish, Brunch, Gluten Free, Healthy, Quinoa, Nut, Quick

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