Rinse quinoa before adding to a saucepan. Add 2 cups of water and the chopped apricots, and bring to a boil. Turn heat to medium, let cover and simmer for about 15 minutes. Once quinoa is cooked, use a fork to "fluff" it. Set aside until cool.
While you are waiting for your quinoa to cool, cut and pump the oranges. Reserve some of the juice. Combine orange juice, lemon juice, olive oil and apricot perserves in a small bowl. Whisk until combined. Add to quinoa, and stir until combined.
Then add the fresh chopped mint and toasted almonds. Spoon quinoa into the orange bowls and serve!
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/08/29/ethiopia-gedeb-quinoa/