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Apricot and Pistacho Quinoa

Quinoa is a great source of protein, iron and fibre – awesome news for vegetarians. Slightly nutty in flavour, this super seed is a fantastic low GI carb that will keep you full for hours. This dish has a nice sweet twist with the addition of some chopped dried apricots, but fresh apple, pear or orange segments would work just as well.





  • Handful fresh mint leaves, chopped
  • 2 tablespoons fresh thyme leaves
  • 4 tablespoons raw pistachios, chopped
  • 12 unsweetened dried apricots, chopped
  • 150g reduced-fat feta, cubed (optional)
  • 10 cherry tomatoes, quartered
  • 1/3 cup raisins
  • 1 cup uncooked quinoa (red or white)
  • 3 cups cold water
  • Juice and zest of ½ lemon


  1. In a pan over a high heat, add quinoa, water, lemon juice and zest.
  2. Bring to a simmer, then reduce heat, stirring occasionally for 20 minutes.
  3. Stir through remaining ingredients and serve warm.


This recipes calls for the use of dried apricots, however if apricots are in season, substitute the dried ones for 6 coarsely chopped fresh.
Allow to cool and stir through 150g baby spinach leaves for a delicious salad.
Top with sundried tomato flakes for extra crunch.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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