Quinoa Pilaf with Apricot and Almond

Ingredients

• 2 tablespoons olive oil
• 1.4 ounces (40 grams, about ½ cup) sliced almonds
• .25 ounces (7 grams, about 1 large clove) garlic, grated
• .25 ounces (7 grams) ginger, grated
• 4.4 ounces (125 grams, about ½ medium) onion, minced
• 2 teaspoons curry powder
• ½ teaspoon cinnamon
• 1 cup quinoa
• 2 cups vegetable stock
• 2.8 ounces (80 grams, about ½ cup) dried apricots
• ¼ teaspoon salt, to taste

Instructions

1. 1
   Add the olive oil and almonds to a frying pan and place over a medium flame. Fry the almonds until they're light beige in color.
2. 2
   Add the garlic, ginger, and onions and saute until the onions are soft and starting to caramelize and the almonds are a golden brown.
3. 3
   Add the curry powder and cinnamon and continue sauteing until the spices become fragrant.
4. 4
   Add the quinoa saute to coat with oil.
5. 5
   Add the vegetable stock and then cover with a lid, turn down the heat to maintain a gentle simmer and cook for 15 minutes.
6. 6
   Remove the lid, turn up the heat to medium and add the dried apricots. Continue cooking, stirring regularly to prevent burning until all the liquid has been absorbed (about another 5 minutes).
7. 7
   Keep covered to keep warm or serve immediately.