Pilaf is a dish of rice cooked in broth, and often the rice is toasted in butter or oil first for more flavor. Pilaf can also be thought of as a cooking method that can be applied to other grains. This is simple pilaf with the protein-rich quinoa instead of rice.
I wanted this Almond-Apricot Quinoa Pilaf to be vegan and oil-free so I use just a bit of almond butter to toast the grain and it works wonderfully. Topped with roasted almonds and apricots (dried or fresh), it makes a delicious lunch!
By Chef Katie Mae
Makes 4 servings | Ready in 25 minutes | Stores 1 week in fridge
In a pilaf, the grain is usually cooked in a broth or stock. However, most broths contain added oil and a lot of salt. I suggest making your own or look for one that oil-free and low-sodium. If I don't have a homemade broth available, my personal preference is to just use water instead. Don't worry, the pilaf will still have excellent flavor.
This recipe can be made in advance, but do not add almonds until serving. Allow the dish to cool, and then place in an airtight container in the fridge. Reheat in a skillet and then just before serving, stir in the almonds.