Filed Under: boil, Rice and Grains, ricegrains, Side, Under 20 Mins

Herbed Quinoa Stuffing with Apricots and Pine Nuts

Prepare this flavourful quinoa stuffing in two simple steps. On days that you have more time to spend in the kitchen, bake it stuffed inside sweet peppers, chicken breasts or a boneless turkey roast.

April 8th, 2012

Recipe by Paula Bowman

Prep Time
10 minutes
Cook Time
20 minutes
  • 2 tablespoons olive oil
  • 1/3 Cups diced leeks, white and light green part only
  • 1 1/2 Cups quinoa, rinsed and drained
  • 1 1/2 Cups water
  • 1 Cup low sodium chicken broth
  • 1 bay leaf
  • 1 pinch salt, plus more for seasoning
  • 1 Cup pine nuts, toasted
  • 1 Cup diced dried apricots
  • 1 Cup chopped fresh parsley
  • 11 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped fresh thyme
  1. In a large saucepan, heat oil over medium-low heat. Add leeks and cook until softened, about 2 minutes. Add quinoa, stirring to coat with oil until lightly toasted, about 1 minute. Add water, broth, bay leaf and a pinch of salt. Raise heat to medium and bring to a gentle boil. Cover, reduce heat to low and simmer until liquid has been absorbed, about 15 minutes. Remove from heat, discard bay leaf and rest for 5 minutes.

  2. Transfer quinoa to a large bowl and add remaining ingredients. Season to taste with salt and pepper. Serve warm or room temperature.

Nutrients Per Serving

Nutrients per serving (based on 6 servings): 383 calories, 15 g fat, 9 g protein, 14 g fiber, 55 g carbohydrates, 0 mg cholesterol, 294 mg sodium. Excellent source of thiamine, folate. Good source of vitamin E, niacin.

Herbed Quinoa Stuffing with Apricots and Pine Nuts
Photography by Carlo Mendoza

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