Tri-colored Quinoa Pilaf with Apricots, Raisins & Almonds

Never eat ingredients you can’t pronounce…except quinoa
Ellie Krieger has a good recipe for quinoa and I did a slight adaptation to this easy and delicious side dish with our Bronzino last night.  The recipe calls for a little allspice so I figured that a good pinch of cinnamon wouldn’t hurt.  Delicious recipe and I love the trip-color quinoa and you can switch out the almonds for toasted pine nuts or pecans.  I used golden raisins and apricots, but I can see adding other dried fruits to the dish.   I am having the leftovers for breakfast…

Adapted ingredients and instructions:

3/4 cup quinoa
1 1/3 cup water, chicken or vegetable broth
1/3 cup slivered or sliced almonds, toasted pine nuts, or toasted pecans
1 Tbsp olive oil
1 shallot, chopped
1/2 tsp ground allspice
1/4 cup + golden raisins
1/4 cup sliced dried apricots
1/3 cup chopped fresh flat leaf parsley leaves
1/4 tsp salt, plus more to taste
1/8 tsp freshly ground pepper, plus more to taste

If the quinoa is not pre-rinsed, place it in a fine mesh strainer and rinse it under the tap. Put the quinoa and water in a medium saucepan and bring to a boil. Reduce the heat to simmer, then cover and cook until the liquid is absorbed and the grain is tender, 12-15 minutes.  Toast the slivered nuts in a dry skillet over a medium-high heat, stirring frequently, until golden brown and fragrant, 5-7 minutes. Set aside in a small bowl.   Heat oil in the same skillet over a medium-high heat. Add the chopped shallot and cook, stirring occasionally, until softened and begin to brown, about 6 minutes. Stir in the allspice and cinnamon and cook 30 seconds more. When the quinoa is done fluff it with a fork and transfer it to a large serving bowl. Stir in the almonds, shallots, apricots, raisins and parsley. Season with salt and pepper and serve.

Bronzino 2