Apricot Quinoa Pilaf

Apricot Quinoa Pilaf


  • 2 Shallots, diced
  • 1 Garlic clove, minced
  • 1 Medium Red Bell Pepper, diced
  • 2 Cups cooked Quinoa, cooked in Veggie Stock
  • ¾ Cup dried apricots, chopped
  • Zest and juice of 1 orange
  • 3 Tbs chopped fresh mint
  • ½ tsp red crushed pepper flake
  • Salt to taste
  • ¼ cup pistachios, toasted


Remove shells from pistachios and toasted in 350 degree oven for 10 minutes, cook quinoa and set aside to cool.  Sauté shallots, garlic and red bell for 5 minutes, set aside to cool. Add quinoa, shallot mixture, apricots, orange zest and juice, mint and red pepper flake to a large bowl and mix well, season with salt and garnish with pistachios.

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