Quinoa Pilaf with Dried Apricots

This fluffy, Moroccan-inspired quinoa dish is the perfect accompaniment for roasted meats, grilled vegetables or rich, spiced stews.

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  • Servings: 4 to 6

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  • 2 tablespoons extra-virgin olive oil

  • 1 medium onion, finely chopped

  • Fine Himalayan pink salt

  • 1 1/2 cups quinoa
  • 1/3 cup dried apricots, finely chopped 

  • 4 green cardamom pods, cracked

  • 4 saffron threads 
  • 1/4 teaspoon ground turmeric

  • 1/3 cup roasted salted shelled pistachios, chopped

How to make this recipe

  1. In a medium saucepan, heat the olive oil. Add the onion and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Add the 
quinoa, apricots, cardamom, saffron and turmeric and cook, stirring, until fragrant, about 2 minutes. Add 3 cups of water and bring to a boil. Cover and simmer over 
low heat until the water is absorbed and 
the quinoa is tender, about 20 minutes. Remove from the heat and let steam covered for 20 minutes, then discard the 
cardamom pods and fluff the quinoa with 
a fork. Fold in the pistachios and season with salt; serve.

Make Ahead

The quinoa pilaf can be refrigerated overnight. Serve warm or at room temperature.

Contributed By Photo © Michael Turek Published February 2017

1100272 recipes/quinoa-pilaf-dried-apricots 2017-01-09T15:43:38+00:00 Whitney Tingle, Danielle DuBoise february-2017 recipes,quinoa-pilaf-dried-apricots 1100272

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