Moroccan and Rollin' Quinoa Salad

By á-24850

Ingredients

• 1 C uncooked quinoa
• 2 C reduced-sodium vegetable broth
• 1/4 C dried currants
• 1 tsp medium curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp honey or sugar
• 1/2 tsp salt
• 1 C no salt added canned chickpeas, drained and rinsed
• 1/2 C each finely chopped red bell pepper, grated carrot, and peeled, diced English cucumber
• 1/3 C chopped green onions
• 2 T olive oil
• 2 T freshly squeezed lemon juice
• 2 T minced fresh mint leaves
• 1/4 tsp freshly ground black pepper

Preparation

Step 1

Combine quinoa, broth, currants, curry, cumin, coriander, honey, and salt in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for about 15 to 20 minutes, or until quinoa has absorbed all liquid. Remove from heat and let sit, covered, for about 10 minutes. Fluff with a fork and leave uncovered to cool completely.

When quinoa is cool, transfer to a large mixing bowl. Stir in remaining ingredients. Mix well and refrigerate for at least an hour or two before serving. (Tastes even better the next day!)