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