Saffron Quinoa Pilaf with Almonds, Dried Apricots and Spinach

Saffron Quinoa Pilaf with Almonds, Dried Apricots and Spinach

Serves 8

 
Serve it with Apricot Sausage Stuffed Game Hens with Cranberry Port Wine Sauce or my Moroccan Seafood dish!
 

What You’ll Need:

Measuring Cups & Spoons
A Kitchen Knife
A Large Stainless Steel Pot with a Cover
A Wooden Spoon
 

Ingredients:

2 Tsp Olive Oil
6 Green Onions, Sliced
Pinch Organic Saffron
1 Tsp Smoked Paprika
1 1/2 Cups Quinoa
2 1/2 Cups Coconut Water
2 Tsp Garlic, Minced
1/2 Tsp Sea Salt
1/2 Cup Sliced Almonds
1/3 Cup Dried Apricots, Chopped
2 Cups Baby Spinach, Organic
 

How To Put It Together:

 
1) Preheat the pot over medium high heat. You will know that the pan is ready when you place your hand about one inch from the pan surface and you feel heat radiating from the pan. Add the olive oil; swirl it around the pan. Add the green onions; sauté until opaque. Add the saffron and smoked paprika to the pan, stirring to bring up the flavors of the spices. Stir in the quinoa and add the coconut water. Bring the pot to a boil, cover it, reduce the pan to a simmer and cook for 15 minutes or until the quinoa is almost tender.
 
2) Add the spinach a little at a time, stirring as you go. Stir in the sliced almonds and the chopped apricots.
 
3) Serve and enjoy!
 

Nina’s Tasty Tip:

Add chopped chicken or shrimp to this dish for a quick one pot meal.
 

Nutrition:

• 218 Calories
• 8 grams Protein
• 30 Grams Total Carbohydrate
• 5 Grams Dietary Fiber
• 5 Grams Sugar
• 8 Grams of Total Fat
• 1 Grams Saturated Fat
• 0 Grams Trans Fats
• 0 Grams Cholesterol
• 66% RDA Vitamin K
• 54% RDA Manganese
• 29% RDA Magnesium
• 24% RDA Vitamin A
• 22% RDA Phosphorus
• 20% RDA Folate
• 17% RDA Copper
• 15% RDA Potassium
• 14% RDA Vitamin C
• 14% RDA Riboflavin
• 14% RDA Iron
• 12% RDA Thiamin
• 12% RDA Vitamin B6
• 10% RDA Zinc
• Glycemic Load 15