Apricot and Almond Quinoa Pilaf

Apricot and Almond Quinoa Pilaf



  • 1 cup quinoa
  • 1 1/2 cups water
  • 1/2 cup almonds toasted and roughly chopped
  • 1 1/2 tsp extra virgin olive oil
  • 1 small onion chopped
  • 1/2 tsp ground allspice
  • 1/3 cup dried apricots chopped
  • 1/3 cup fresh flat leaf parsley leaves chopped
  • 1/3 tsp salt
  • 1/8 tsp freshly ground pepper plus more to taste


  • In a medium saucepan, add quinoa and water and bring to a boil over medium-high heat.
  • Once water begins to boil, reduce heat to simmer.
  • Cover saucepan and continue to cook until liquid is absorbed. About 12-15 minutes.
  • While water is absorbing, toast almonds in a dry skillet over medium-high heat. Stir frequently. About 5-8 minutes.
  • Remove almonds and place aside to cool. When cooled, roughly chop them.
  • In same skillet, add oil, onions and cook. Stir occasionally until they soften and begin to brown. About 5-6 minutes.
  • Add in allspice and cook for another 30 seconds.
  • When all water is absorbed and quinoa is soft, fluff it with a fork and transfer to a large serving bowl.
  • Stir in almonds, onion mixture, apricots and parsley.
  • Season with salt and pepper.
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