Recipes

Recipe of the Moroccan salad which combines the nutty flavor of quinoa, chickpeas, almonds, and a vibrant blend of spices. It’s a nutritious and flavorful dish that can be served as a main course or a side dish.

Cooking time:
30 minutes

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup almonds, sliced or slivered
• 1/2 cup dried apricots, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/4 tsp ground coriander
• 1/4 tsp paprika
• salt, to taste
• black pepper, to taste
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp honey or maple syrup (optional)

Recipe:

1. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let it cool.
2. In a large bowl, combine the cooked quinoa, chickpeas, almonds, dried apricots, red onion, parsley, and mint.
3. In a small bowl, whisk together the ground cumin, ground cinnamon, ground turmeric, ground coriander, paprika, salt, black pepper, olive oil, lemon juice, and honey or maple syrup if using.
4. Pour the dressing over the quinoa mixture and toss until everything is evenly coated.
5. Adjust the seasoning with additional salt and pepper if needed.
6. Serve the salad at room temperature or chilled.