Author Angela Litzinger at test.angelaskitchen.com
Ingredients
1 1/2cupsapple juice
1 1/2cupsgluten free chicken broth
1 1/2tablespoonsolive oil
6tablespoonsdried apricotscoarsely chopped
1 1/2cupsquinoarinsed
toasted sliced almonds for garnish
Instructions
Bring apple juice, broth, oil and apricots to a boil in a saucepan. Stir in quinoa, simmer 12-15 minutes, cover and remove from heat. Let stand 5 minutes, then fluff with a fork. Garnish with almonds.
**Serve quinoa pilaf and tagine on a handful of fresh spinach leaves to complete your meal.