Quinoa With Apricots & Pistachios (Gluten Free, Vegan)

“Lovely Middle Eastern flavoured breakfast. Modified from a recipe found on http://www.dinnersanddreams.net.”
READY IN:
17mins
SERVES:
2
YIELD:
2
UNITS:
US

Ingredients Nutrition

  • 12 cup quinoa, rinsed well
  • 1 cinnamon stick
  • 12 cup water
  • 1 12 cups almond milk
  • 12 tablespoon honey (I use raw, organic, local, creamed honey, use the best you can get)
  • 12 teaspoon orange blossom water (I use Yamaha brand)
  • 14 cup chopped dried apricot (Not hard as a rock!)
  • 18 cup chopped pistachios

Directions

  1. Place the quinoa and cinnamon stick with the water and almond milk in a medium saucepan and bring to a boil over high heat. Lower the heat, cover with a lid and cook for about 12 minutes.
  2. Stir in the honey and orange blossom water.
  3. Let sit covered for a few minutes.
  4. Serve topped with the apricots and pistachios.
  5. Enjoy!

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