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.

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