- 200g quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- about 8-10 dried apricots
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- zest 1 lemon and half the juice
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- large handful each flat-leaf parsley and mint, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 50g toasted pine nuts
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.