As I shift my diet towards one that is more whole foods-oriented, I am constantly searching for recipes that will not only fill me up, but satisfy a sweet craving or salt craving here and there. This recipe is perfect for filling you up because its main ingredient is quinoa, a high-protein satisfying seed that lightly pops in the mouth. Think wild rice only in fluffy little balls. The smell of this dish is out of this world. Apricots, cinnamon, almonds, maple syrup are a most excellent flavor combination. This will really fill you up. I didn’t even think about lunch until early in the afternoon. The big bowl shown here was only 192 calories and I was stuffed!
Use pure maple syrup!
Don’t forget to zest a little orange on top if you have a Zester
This recipe is by personal chef Jill Donnenfeld and was featured in the 2011 February issue of Food & Wine magazine.
- 1 cup red quinoa, rinsed
- 2 cups water
- 1 tablespoon extra-virgin olive oil
- 1/4 cup slivered almonds
- 1/2 cup dried apricots, cut into 1/2-inch pieces
- 2 tablespoons pure maple syrup
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon cinnamon
- 1/4 cup fresh ricotta
- In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
- In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the apricots, maple syrup, orange zest and cinnamon and stir well until heated through.
- Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.
The recipe can be made through Step 1 and refrigerated for up to 5 days. Reheat as needed or serve cold.