Sunday, October 2, 2011
Moroccan Quinoa Salad
makes a LARGE salad, perfect for entertaining.
2 cups dry quinoa
1 tsp cinnamon
4 small english cucumbers, chopped
1 small red onion, thinly chopped
1/3 c. dried apricots, chopped
1/3 c. raisins
1/2 c. sliced almonds (raw or dry roasted)
handful of mint, chopped
handful of basil, chopped
1/2 inch chunk of ginger, grated
2 lemons, zest and juice
1/4-1/2 c. olive oil
1 c. cherry tomatoes, quartered
Cook quinoa according to package, but add in cinnamon to boiling water. Let stand and cool.
Place chopped onion in a bowl with cold water. Allow to soak for 10-15 minutes. This takes out the real tangy bite of the onion (and stinky breath), but keeps all the flavor.
Place all chopped veggies (excluding tomatoes), herbs, dried fruit and nuts, in a large bowl with the cooled quinoa. Stir in lemon zest, lemon juice, olive oil and s/p. Mix gently and taste for seasoning. Feel free to add more to your liking. Before serving, fold in chopped tomatoes.