Quinoa with Apricots

We served this with the Miso-Glazed Vegetables from Coriander Chicken Thighs with Miso-Glazed Root Vegetables.

Source: epicurious.com

Ingredients

1 3⁄4 cup
red quinoa
2 1⁄2 cups
water
1 tablespoon
coriander seeds (toasted and ground)
1 teaspoon
salt
2 tablespoons
extra-virgin olive oil
1⁄2 cup
dried apricots (finely chopped)
3 tablespoons
parsley (finely chopped)
Yields:
Servings

Instructions

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.