Moroccan Quinoa Salad Recipes

MOROCCAN QUINOA SALAD

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the cumin, ginger, and cinnamon. Cook until fragrant, about 1 minute more. Add the chicken broth and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 20 minutes.
• Meanwhile, place raisins in a bowl and cover with hot water. Soak until the raisins soften and plump up, about 15 minutes. Drain and set aside.
• Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans, raisins, carrots, parsley, basil, and mint. Serve at room temperature or chilled.

TRADITIONAL MOROCCAN CHICKPEA QUINOA SALAD WITH CARROTS, RAISINS, FETA AND PISTACHIOS

Steps:

• First rinse Quinoa thoroughly. Then, Follow the directions on the package to cook your quinoa. Fluff it with a fork once it's cooked.
• First, add a layer of cooked Quinoa in a medium-sized bowl. Add washed, rinsed, and drained chickpeas. Follow it with Grated carrots.
• In a small bowl take some vinegar, Honey, olive oil, ground cinnamon, cayenne pepper, salt, lemon juice and Dijon Mustard. Mix well.
• Add soaked raisins, Pistachios, Feta cheese. Drizzle the dressing all over the Salad. Add some mint leaves. You can have it immediately. Or Refrigerate it for about 15 minutes and then serve.

MOROCCAN CARROT QUINOA SALAD

Steps:

• Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.
• While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.
• Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.
• Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.
• Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.

MOROCCAN QUINOA SALAD

Steps:

• 1.Cook quinoa, according to package instructions. 2.While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl. 3.Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl. 4.Drizzle with vinaigrette. Toss to combine. 5.Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.