Spicy Quinoa Skillet with Apricots

Ingredients

• 200 g Quinoa
• 40 g dried apricots
• 1 red chili pepper
• 1 Red Onion
• 2 carrots
• 2 tbsp olive oil
• 1 tsp coconut palm sugar
• 1 lemon (juice)
• 500 ml vegetable broth
• 40 g dried cranberries
• Salt
• Pepper
• 40 g almonds (2 tbsp)

Instructions

1. 1.

   Rinse quinoa in a sieve under running hot water until clear, then drain. Finely chop apricots. Wash, trim, and slice chili into thin strips. Peel onion and cut into fine slivers. Peel carrots and cut diagonally into thin slices.

2. 2.

   Heat oil in a pan and sauté onions, chili, and carrots over medium heat for about 3 minutes. Sprinkle sugar and allow to lightly caramelize. Deglaze with lemon juice and broth. Stir in quinoa, apricots, and cranberries; season with salt and pepper. Cover and simmer on low heat for about 20 minutes, stirring occasionally and adding more broth if needed.

3. 3.

   Coarsely chop almonds. Taste the quinoa mixture and serve sprinkled with almonds.