Start by rinsing the uncooked quinoa under cold water to remove any bitterness. In a small saucepan, combine the quinoa with 2/3 cup of unsweetened vanilla almond milk and a pinch of sea salt. Bring it to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Once cooked, set it aside to cool.
In a large mixing bowl, combine the cooled quinoa, 1 teaspoon of vanilla extract, 3 1/2 tablespoons of honey, ground cardamom, minced ginger, and almond butter. Mix well until all the ingredients are fully incorporated.
Crack the two large eggs into the bowl along with the egg whites. Whisk them together with the quinoa mixture until smooth and well combined.
Gently fold in the cubed apricots, halved cherries, and minced pistachios into the batter. Be careful not to overmix; you want to preserve the texture of the fruits.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Drizzle a little additional almond butter on top of each muffin for extra flavor.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Keep an eye on them to avoid overbaking!
Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!
