Apricot-Glazed Chicken with Quinoa Pilaf
A bitter-tasting compound called saponin coats the outside of quinoa seeds, requiring a quick rinse to remove it. But check the package: some brands come pre-rinsed, saving you a step.
EatingWell Magazine, April 2022
Credit: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Depending on where they come from, dried apricots can taste quite different! Turkish (or Mediterranean) apricots are dried and then pitted, resulting in a plumper fruit with an almost gel-like texture. California apricots are halved, pitted, then dried, which produces a flatter, firmer fruit that's more tart. No matter where they hail from, most dried apricots have added sulfur to retain their bright hue; unsulfured ones are browner.
Serving Size:3 oz. chicken & 1 1/4 cups quinoa
558 calories; protein 32g; carbohydrates 61g; dietary fiber 7g; sugars 26g; added sugar 9g; fat 22g; saturated fat 3g; mono fat 11g; poly fat 5g; cholesterol 107mg; vitamin a iu 1424IU; vitamin b2 riboflavin 1mg; vitamin b3 niacin 8mg; vitamin b12 1mcg; vitamin c 7mg; vitamin d iu 1IU; vitamin e iu 10IU; folate 97mg; vitamin k 66mg; sodium 588mg; calcium 88mg; calcium 13mg; iron 4mg; magnesium 155mg; potassium 977mg; zinc 4mg; omega 6 fatty acid 4g; vitamin b6 1mg.