The most important part of this meal is the ricotta...without it, it is just sweet mushpaste. But the ricotta elevates it to a super happy, this is not your mother's oatmeal kind of place. And, no, my kids wouldn't touch it. But now I have an inkling as to why.
You can make half a recipe, or you can make it all and store the leftovers to be heated up the next morning (well, don't reheat the ricotta, please. That would be disgusting.)
- In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
- In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the apricots, maple syrup, orange zest and cinnamon and stir well until heated through.
- Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.
MAKE AHEAD The recipe can be made through Step 1 and refrigerated for up to 5 days. Reheat as needed or serve cold.
NOTES One Serving 311 cal, 44 gm carb, 11 gm fat, 2 gm sat fat, 10 gm protein, 4 gm fiber.