large handful each flat-leaf parsley and mint, roughly chopped
50g toasted pine nuts
Cook quinoa following the pack
instructions, then drain if there is any
excess liquid. Meanwhile, pour some
boiling water over the apricots in a
bowl to plump them up.
Tip the cooked quinoa into a bowl
and stir in the lemon zest, juice and
olive oil with some seasoning. Drain the
apricots, roughly chop, and stir into
the quinoa along with the herbs.
Scatter with pine nuts and serve.