Put in Instant Pot:
1 cup of quinoa
1 cup of water
1/4 teaspoon salt
1/4 - 1/2 cup of chopped dried apricots (I use Trader Joe's frozen semi-dried ones.)
Stir, put on lid, make sure lid is set on closed pressure, and set for 1 minute pressure cooking.
Then let quinoa decompress on its own for 15 minutes.
If you do not have an Instant Pot, cook the quinoa according to the directions in a saucepan (adding the apricots before cooking).
In a frying pan, melt about 1 Tablespoon of butter and let it brown, being careful not to burn it. Add 1/4 cup of slivered almonds and cook on low until they are golden brown and crispy. At the end, add about 1 Tablespoon of minced fresh ginger and cook it all together a little.
Serve the apricot quinoa with the toasted almond and ginger topping. Add freshly grated sea salt and pepper. Eat piping hot.
