Try this quinoa and apricot recipe for an exotic day time snack - it's a good source of fibre and is low in salt.
Quinoa 50 g
Dried Apricot 32 g
Natural Yoghurt 150 g
Almond Butter 4 g
1. Cook the quinoa grains with the dried fruit, using one-part grain to two-and-a-half parts water. Bring to the boil and then simmer on a low heat, partly covered, for 20-25 minutes.
2. When the water has been absorbed and the quinoa is tender, and 'puffed-out', remove from the heat. Leave to the side to rest for 5 minutes.
3. Add the natural yoghurt and almond butter to the pan and stir to ensure an even mixture. Serve immediately.
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