2 tablespoons shelled unsalted pistachios
1/2 cup chopped scallions
1/3 cup chopped dried apricots
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 cup defatted reduced-sodium chicken broth or vegetable broth
2 drops hot pepper sauce
1/2 cup quinoa, rinsed and drained
2 Tablespoons chopped fresh cilantro
1. In a medium saucepan over medium heat, warm the oil. Add the pistachios and cook, stirring frequently, for 2 to 3 minutes, or until the nuts are fragrant and golden.
With a slotted spoon,
remove the nuts to a small bowl.
2. Add the scallions, apricots, ginger and garlic to the pan and cook, stirring constantly, for 2 minutes. Stir in the broth and hot pepper sauce and bring to a boil.
3. Stir in the quinoa and cilantro. Reduce the heat to low, cover and simmer for 20 to 25 minutes, or until the liquid is absorbed. Remove from the heat and let stand for 5 minutes.
Fluff with a fork and stir in the pistachios.