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Quinoa with Almonds and Apricots

Serving size: 1 cup

  • 1 cup quinoa
  • All-natural vegetable broth
  • 1/2 small red bell pepper, cut into 1/4-inch dice (1/2 cup)
  • 1/3 cup toasted sliced almonds
  • 1/3 cup dried apricots, coarsely chopped or golden raisins
  • 2 tablespoons thinly sliced scallions, optional
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • Freshly ground black pepper

  1. Place quinoa in a fine-mesh strainer and rinse several times in cold water. Drain well and set aside.
  2. In a medium saucepan, bring the broth to a boil. Stir in quinoa and cook according to package directions until the liquid is absorbed.
  3. Transfer to a large bowl and fluff gently with a fork every few minutes until the grains cool.
  4. Stir in the bell pepper, almonds, apricots, scallions as desired, cumin, and salt until well combined. Whisk together the lemon juice, olive oil, and honey in a small bowl until well blended. Stir into the quinoa mixture until well coated with the dressing. Season with additional salt and pepper to taste.

Nutrition: 240 calories, 8g fat (0.5g saturated), 250mg sodium, 36g carbohydrates, 4g fiber, 7g protein, 15% vitamin A, 35% vitamin C, 15% iron


Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms

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