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Quinoa Pilaf with Apricot and Fig Sauce

Quinoa Pilaf with Apricot and Fig Sauce


  • 2 cups cooked quinoa, hot
  • 2 cups baby spinach (counts toward 2 daily cups of spinach)
  • 1 cup cooked brown lentils
  • 4-6 dried apricots, chopped
  • 4 dried figs, chopped
  • 1 cup vegetable broth
  • 1/2 tsp minced ginger
  • 1/8 tsp iodized sea salt, to taste
  • 1/8 tsp fresh-ground black pepper, to taste
  • 2 tbsp nuts, crushed or chopped (topping)
  • Instructions

    1. Add lentils and baby spinach to hot quinoa.
    2. Mix, cover and set aside.
    3. To a skillet, add all other ingredients except nuts.
    4. Cook at medium heat stirring frequently, until fruits are soft and sauce thickens. This will take 5 to 7 minutes.
    5. If fruit starts to stick to the pan, then they are likely to be done. Avoid over-cooking.
    6. Add nuts at the end and serve warm with quinoa.
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