Quinoa With Apricots & Pistachios (Gluten Free, Vegan) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 8 |
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Lovely Middle Eastern flavoured breakfast. Modified from a recipe found on . Ingredients:
1/2 cup quinoa, rinsed well |
1 cinnamon stick |
1/2 cup water |
1 1/2 cups almond milk |
1/2 tablespoon honey (i use raw, organic, local, creamed honey, use the best you can get) |
1/2 teaspoon orange blossom water (i use yamaha brand) |
1/4 cup chopped dried apricot (not hard as a rock!) |
1/8 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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