Apricot Pecan Quinoa with Orange Vinaigrette
9:45:00 PMCalling all quinoa lovers!
Quinoa can be prepared so many ways. Savory, sweet, and somewhere in between. This unique quinoa side dish has a delicious combination of flavors. The dried apricots, pecans, and light orange vinaigrette complement the quinoa so well. This recipe is great any time of year and can be served with many different things. I made it with fish, but try it with chicken, put it in a salad, or even serve it with your turkey on Thanksgiving.
Recipe
Ingredients:
For the base:
- 1 cup uncooked quinoa
- 1/3 cup chopped dried apricots
- 1/3 cup chopped pecans
For the dressing:
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 medium orange, juiced
- zest of 1/2 orange (or a bit less)
- 2 teaspoons honey
- 1/2 teaspoon turmeric
- 1/2 teaspoon tried thyme
- salt and pepper, to taste
Directions:
To cook the quinoa - rinse 1 cup quinoa in a mesh strainer. In a medium saucepan, bring 2 cups of water to a boil (cover pot with lid). Add rinsed quinoa and bring water back up to a boil. Recover pan, lower heat, and let simmer for 15 minutes (or until all the water is absorbed). Remove from heat and fluff quinoa with a fork. Transfer to a bowl and let it cool for a few minutes while you make the vinaigrette. For the dressing - Whisk together olive oil, vinegar, orange juice, orange zest, honey, turmeric, thyme, and salt and pepper. Pour vinaigrette over quinoa, add apricots and pecans, and refrigerate for about 30 minutes (so that the flavors get absorbed). The quinoa gets better the longer it sits!Enjoy!
1 comments
I would've never thought to combine those flavors together, yet it tastes amazing!
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