Quinoa with apricot and pine kernels

By • August 23, 2013 0 Comments

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Author Notes: I discovered the quinoa just a year ago, and now I'm fan number one. A friend runs a health product shop, and we come together a couple of times a week to talk about food, and this is our new baby.Hilde Hem Eldre


Serves 4-6

Quinoa,apricots,pine kernels

  • 2 cups Cooked quinoa
  • 3 Apricots, best fresh ones
  • 2 Garlic cloves
  • 1 tablespoon Olive oil ( extra virgin)
  • 1/2 cup Cranberries, chopped
  • 1 teaspoon Cumin
  • Salt and white pepper

Pine kernels and mustard leaves

  • 1/2 cup Toasted pine kernels
  • 1 cup Mustard leaves, chopped
  1. I find that the quinoa after rinsing well in water, gets more fluffy, when I cook it for 12 min, and then leave it in the water for another 6-8 min., and save. I start cutting the apricots in very small cubes, and peel and shop the garlic.
  2. In a skillet, heat the olive oil,add the garlic, and fry until golden, then add the apricot cubes, mix and fry for 3-4 min.
  3. Then add the cooked quinoa, the cumin, and the chopped cranberries, mix and leave on low temperature for some min., before you add salt and pepper after taste.
  4. At the moment of serving, add the toasted pine kernels and the mustard leaves and mix. You can do it in advance, and just add these two ingredients when serving, I like it hot, but my doughter like it room temperature, and love it the followin day.

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