2 C. quinoa

1 1/4 C. slivered almonds

2 tsp. salt

2 T. fresh lemon juice

2 tsp. paprika

2 tsp. cumin powder

4 T. Butter

2/3 C. dried apricots (unsulphured and chopped)

1/2 C. red onion

1/2 C. shallots (minced)

1 C. red bell pepper (seeded and chopped)

 

In a medium saucepan, bring water to a boil. Stir in pre-rinsed quinoa and cover the pot. Let simmer for 10 minutes. Remove from heat and let quinoa remain in the covered pot for another 20 minutes or so.  Transfer cooked quinoa into a large mixing bowl. Fluff with a fork every few minutes so heat escapes (this helps prevent sticky quinoa). Let cool for 15 minutes. Sauté the minced shallots and red bell pepper in one T. butter. Add the remaining ingredients to the quinoa and mix until well incorporated. Garnish with greens.

 

Yield:

Calories:

Fat:

Fiber: