1 1/2 cups quinoa, rinsed
2 cups low-sodium chicken broth
2 cinnamon sticks
1 teaspoon kosher salt
2 Tablespoons olive oil
1/2 onion, peeled and chopped
1 clove garlic, minced
16 dried apricots, cut into small pieces
1/8 teaspoon cinnamon
1 teaspoon orange zest
2 Tablespoons orange juice
1 Tablespoon pomegranate molasses
1/4 cup flat-leaf parsley, finely chopped
5 mint leaves, finely chopped
1 teaspoon fresh thyme leaves
1/2 cup pistachios, shelled and very coarsely chopped
Prepare Quinoa: Place quinoa in fine-mesh strainer and rinse under cold water, about 1-2 minutes. Shake briskly to remove excess water. (If you don't rinse, quinoa will be very bitter).
Prepare Broth: Heat chicken broth with cinnamon sticks and salt over medium heat. Add quinoa and cook over medium heat, stirring occasionally until tender and the liquid is absorbed, about 20 minutes. Set aside.
Sauté Onions: Heat olive oil in large sauté pan over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in the garlic, chopped apricots and cinnamon; stir for 2 minutes. Add the cooked quinoa, orange zest and juice and pomegranate molasses.
Serve: Right before ready to serve, add parsley, mint, thyme, and pistachios. Fluff quinoa with wet fork or rice paddle. Serve immediately.
Recipe created by Parties That Cook®