1 cup red quinoa, rinsed
2 cups water
1 tablespoon extra-virgin olive oil
1/4 cup slivered almonds
1/2 cup dried apricots, cut into 1/2-inch pieces
2 tablespoons pure maple syrup
1/2 teaspoon finely grated orange zest
1/2 teaspoon cinnamon
1/4 cup fresh ricotta (I didn't include this)
- In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
- In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the apricots, maple syrup, orange zest and cinnamon and stir well until heated through.
- Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.
Make AheadThe recipe can be made through Step 1 and refrigerated for up to 5 days. Reheat as needed or serve cold.
**NOTE** Be sure to NOT cook the almonds too long--even if they don't look brown, 2 minutes is ENOUGH!! (Almost too much) Be sure to have the other ingredients prepped to add to the skillet right away when the almonds are brown because if you do what I did and wait to prep as the almonds cook, the almonds get too dark and nearly burn. Don't do it!
Without the ricotta the points come out to 7pts/serving (1 cup serving) 4 servings total. So good. YUMMY!
And...dang, I am FULL!!!!!!!!!!!!!