eMom Recipe Wiki | Quinoa with Apricots, Sugar Peas, and Pine Nuts

Quinoa with Apricots, Sugar Peas, and Pine Nuts

  • 2 tbsp butter
  • 60 g scallions, white and green parts (about two medium), thinly sliced
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • Kosher salt
  • 3/4 c. quinoa
  • 60 g (1/3 c) dried apricots
  • 1 1/4 c. chicken bouillon
  • 200 g sugar snap peas, each cut into 2 or 3 pieces
  • 1/2 lime, juiced
  • 2 tbsp cilantro, chopped
  • 1/3 c. toasted pine nuts

In a large saucepan, melt butter over low heat. Add scallions, cover, and cook until softened, 3-4 minutes. Uncover, add the spice mixture and 1/2 tsp salt, and stir well. Add the quinoa and apricots and stir. Add the broth and bring to a boil. Reduce to a gentle simmer, cover, and cook until grain is tender, about 18 minutes.

Meanwhile, heat olive oil in a skillet. When oil is hot, add the peas and 1/4 tsp salt, and toss well. Cook, stirring occasionally, until the peas turn bright green, blister, and then brown in spots, about 5 minutes total.

When quinoa is done, remove the pot from the heat and stir briefly. Put a folded paper towel over the quinoa and replace the lid. Let sit for 5 minutes. 

Add the snap peas. Squeeze lime juice in. Add cilantro and pine nuts and serve.


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