Quinoa With Apricots & Pistachios (Gluten Free, Vegan)

Total Time
Prep 5 mins
Cook 12 mins

Lovely Middle Eastern flavoured breakfast. Modified from a recipe found on http://www.dinnersanddreams.net.

Ingredients Nutrition

  • 12 cup quinoa, rinsed well
  • 1 cinnamon stick
  • 12 cup water
  • 1 12 cups almond milk
  • 12 tablespoon honey (I use raw, organic, local, creamed honey, use the best you can get)
  • 12 teaspoon orange blossom water (I use Yamaha brand)
  • 14 cup chopped dried apricot (Not hard as a rock!)
  • 18 cup chopped pistachios


  1. Place the quinoa and cinnamon stick with the water and almond milk in a medium saucepan and bring to a boil over high heat. Lower the heat, cover with a lid and cook for about 12 minutes.
  2. Stir in the honey and orange blossom water.
  3. Let sit covered for a few minutes.
  4. Serve topped with the apricots and pistachios.
  5. Enjoy!
Most Helpful

Made as written and funny how two servings became one big serving-for me!! ;) I prepared my own almond milk (Easy Almond Nut Milk) and made up the quarter cup difference with water. My servings had a little bit more orange blossom water added and I also add a sprinkle of salt to my serving. Made for Nueces/January/Enero in Spanish Forum.

COOKGIRl January 31, 2012

I always appreciate new ways to serve quinoa, & this recipe is right in there ~ very satisfying! Loved the combo of apricot & pistachio & also the quinoa in the almond milk! A great recipe keeper! Thanks for sharing it! [Made & reviewed as a recipenap in the current Veggie Swap]

Sydney Mike September 19, 2011