Active Time
10 MIN
Total Time
25 MIN
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Make Ahead

The recipe can be made through Step 1 and refrigerated for up to 5 days. Reheat as needed or serve cold.

Notes

One Serving 311 cal, 44 gm carb, 11 gm fat, 2 gm sat fat, 10 gm protein, 4 gm fiber.

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