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Cook quinoa following the pack instructions, then drain if there is any excess liquid. Meanwhile, pour some boiling water over the apricots in a bowl to plump them up.
Tip the cooked quinoa into a bowl and stir in the lemon zest, juice and olive oil with some seasoning. Drain the apricots, roughly chop, and stir into the quinoa along with the herbs. Scatter with pine nuts and serve.