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.