Quinoa with Apricots and Pecans

 

3

tablespoons chopped pecans

2/3

cup quinoa

2/3

cup orange juice

2/3

cup water

1/3

cup chopped dried apricots

1/4

cup golden raisins

2

green onions, finely chopped

1

tablespoon chopped fresh cilantro

1

tablespoon lemon juice

1

teaspoon olive oil

1/2

teaspoon salt

• 1 In small nonstick skillet, toast pecans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
• 2 Place quinoa in a fine-mesh strainer; rinse under cold running water 2 minutes. In medium saucepan, stir together quinoa, orange juice and water. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until liquid is absorbed. Transfer the quinoa to a large bowl. Add apricots, raisins, green onions, cilantro and toasted pecans. Stir in lemon juice, oil and salt.