Friday, June 23, 2017

Moroccan Quinoa Salad with Chickpeas & Veggies





Light, crunchy and slightly sweet with the addition of honey and dried cranberries in the broth as the quinoa cooks, this colourful Moroccan Quinoa Salad is the perfect side dish for a hot summer lunch or outdoor dinner. Tossed with a medley of diced vegetables, dried fruits, fresh herbs and exotic mixture of fragrant spices, the salad is entirely gluten-free for a low carb contribution to a healthy and delicious summer meal.



Moroccan Quinoa Salad 
Serves 6

1 cup uncooked quinoa, rinsed in cold water
2 cups chicken broth
1/4 cup dried cranberries or raisins
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp honey
1/2 tsp salt
1 cup canned chickpeas, drained and rinsed
1/2 cup each finely chopped red bell pepper
1/2 cup grated carrots 
1/2 cup seeded and diced English cucumber 
1/3 cup chopped green onions
2 tbsp olive oil
Juice of one lemon
2 tbsp chopped fresh mint leaves
1/4 tsp freshly ground black pepper


Combine the quinoa, chicken broth, raisins, curry, cumin, coriander, honey and salt in a medium pot, and bring to a boil. Reduce the heat to low, cover and simmer for about 15 to 20 minutes or until the quinoa has absorbed all of the liquid. Remove from the heat and let stand covered for 10 minutes, then fluff with a fork and allow to cool completely. After the quinoa has cooled, combine with all of the remaining ingredients in a large bowl and refrigerate at least an hour before serving.