Moroccan-Inspired Breakfast Quinoa with Pistachios and Cardamom

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 4 crushed Cardamom Pods
• 1/4 cup Pistachios
• 1/4 cup Dried Apricots
• 2 tablespoons Honey

Instructions

1. 1Place the 1 cup of quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for about 30 seconds, until the water runs clear. This removes any bitterness.
2. 2Combine the rinsed 1 cup of quinoa, 2 cups of water, and 4 crushed cardamom pods in a medium saucepan. Stir them together.
3. 3Place the saucepan over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the saucepan with a lid, and let it simmer gently for 15 to 20 minutes. The quinoa is ready when all the 2 cups of water have been absorbed and the quinoa grains look plump and have tiny spirals on top.
4. 4Carefully remove the lid from the saucepan. Use a spoon to pick out and discard the 4 cardamom pods from the cooked quinoa.
5. 5Spoon the cooked quinoa into individual serving bowls. Top each bowl with the 1/4 cup of pistachios, the 1/4 cup of dried apricots, and finish with a drizzle of the 2 tablespoons of honey.

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