Joanne Weir’s Red Quinoa Pilaf with Dried Apricots and Toasted Pistachios

Recipe by Joanne Weir, James Beard Award winning chef, author and TV personality


  • 1 ½ cups Village Harvest red quinoa
  • 1 tablespoon canola or vegetable oil
  • 3/4 cup pistachios
  • ½ cup dried apricots chopped
  • Kosher salt and freshly ground pepper
  • 2 cups chicken stock
  • 1 cup water


Preheat an oven to 375ºF. Place the pistachios on a baking sheet and bake in the oven until light golden, 4 to 7 minutes.

Heat the oil in a saucepan over medium heat. Add the quinoa and stir until the grains are coated and hot, 1 to 2 minutes. Increase the heat to high. Add the apricots, 3/4 teaspoon salt, pepper, stock and water and bring to a boil. Reduce the heat to low and simmer covered until the quinoa is tender and the liquid is absorbed, 25 minutes. Add the pistachios and fluff with a fork to mix. Season to taste with salt and pepper. Serve immediately.

Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 6

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