QUINOA****Moroccan Quinoa Salad

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26/05/15 - This was pretty good. The spices were nice. I served mine on some lemon-dressed arugula and added a few pieces of turkey strips to Dan's. I've had the leftovers in a wrap with some turkey strips for work and again, pretty good. It just barely misses the mark and I'd prefer the recipe with the garbanzos, cranberries and the sunflower seeds in it - both as a salad and a wrap filling. The spices from this might marry well with that one?

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  • 5

Ingredients

  • 4 SERVINGS
  • 1/2 cup quinoa (dry), white, red or combination, cooked with broth and salt
  • zest and freshly squeezed juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp cardamom
  • 1/4 tsp cinnamon
  • 1/2 tsp (or more to taste) Harissa paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon Aleppo pepper
  • 1/8 teaspoon sugar or honey
  • 1 clove garlic, minced
  • 3/4 cup canned black beans, rinsed
  • 3/4 cup corn kernels
  • 1/2 small red onion, thinly sliced
  • 15 cherry tomatoes, quartered (1 cup)
  • 2 tablespoons each chopped green or black olives
  • 1/4 cup dried currants
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh coriander
  • 1/4 cup slivered almonds, toasted

Preparation

Step 1

1. Cook quinoa in rice cooker until done, fluff with paddle and set aside to cool.

2. For dressing, whisk together lemon juice, olive oil, cumin, garlic, salt, pepper and sugar in a small bowl.

3. Add quinoa and remaining ingredients, except almonds, to bowl and toss to combine.

5. Refrigerate for at least one hour to allow flavours to develop. Add toasted almonds just prior to serving. May be served at room temperature.

Nutrition Facts
5 Servings

Calories 303.7
Total Fat 10.6 g
Saturated Fat 1.2 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 6.2 g
Cholesterol 0.0 mg
Sodium 147.9 mg
Potassium 511.0 mg
Total Carbohydrate 42.1 g
Dietary Fiber 7.9 g
Sugars 7.0 g
Protein 10.0 g

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