We served this with the Miso-Glazed Vegetables from Coriander Chicken Thighs with Miso-Glazed Root Vegetables.
Rinse the quinoa in a sieve. Put the quinoa, water, ground coriander seed, salt and olive oil in a saucepan and bring to a boil. Reduce to a simmer and cook, covered, 15 to 20 minutes, or until tender. Fluff with a fork and stir in the apricots and parsley. Season to taste with salt and pepper.