Monday, September 17, 2012

Moroccan Quinoa Salad

My aunt made this at a family gathering and I was hooked!! It's easy, healthy, and the ingredients are things I usually have on hand. It's got your protein, fibbers, and it can even be VEGAN if you use vegetable broth instead of chicken. A huge thank you to the Looneyspoon sisters!

Still growing a baby over here, 5 days late (not too bad)!

  • 1 cup uncooked quinoa
  • 2 cups chicken broth (or vegetable to make this vegan) (reduced sodium)
  • 1/2 cup dried raisins, apricots (chopped), or currants
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp honey (or sugar)
  • 1/2 tsp salt

  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped cucumber
  • 1/2 cup packed grated carrots
  • 1/3 cup green onions
  • 2 Tbs olive oil
  • 2 Tbs lemon juice
  • 1/2 tsp fresh ground pepper
  • 2 Tbs minced mint leaves (optional)
  1. In a medium pot, combine quinoa, broth, raisins, curry, cumin, coriander, honey, and salt. Bring to a boil, then cover and reduce heat to low for 15 minutes or until the liquid is absorbed. Remove from heat, let it sit covered for 10 minute, the uncovered until it cools completely.
  2. Meanwhile, chop up and combine the rest of the ingredients in a large bowl.
  3. Combine the quinoa and the vegetables, and refrigerate for 1-2 hours.

Slightly adapted from the Looneyspoons Collection


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