Apricot Mint Quinoa.

Apricot Mint Quinoa
Prep time
Total time
Serves: 2-4
  • 1 cup quinoa
  • 2 cups vegetable broth
  • ¼ cup basil
  • ¼ cup mint
  • 1 cup cherry tomatoes
  • 2 zucchini
  • ½ cup dried apricots
  • ½ cup almonds
  • 1 spring onion (just the bulb)
  • 1 lime
  • ¼ cup pumpkin seeds
  • salt and pepper
  1. In a large sauce pan add vegetable broth and bring to a boil. Once broth starts boiling add quinoa. Stir, cover and turn down to low. Simmer for 20 minutes.
  2. While quinoa cooks, chop zucchini and onion and add those to a large sauce pan. Cook on medium low.
  3. Chop tomatoes and add those to a large bowl. Juice lime into the bowl and add in chopped mint.
  4. Chop almonds, apricots, basil and pumpkin seeds and add those to the pan with the zucchini and onion. Turn heat down to low and keep stirring the pan.
  5. Once all is heated and warmed, add this mixture to the large bowl.
  6. Once quinoa is cooked add it to the bowl and mix everything together.
  7. Add salt and pepper, stir again - then serve or store.


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