Description
A delicious and aromatic quinoa salad that’ll be sure to impress!
Ingredients
Units
Scale
Roasted vegetables
- 1 red pepper, chopped
- 1/2 red onion, chopped
- 1 zucchini, chopped
- 1 tbsp olive oil
- pinch of salt and pepper
Morrocan quinoa
- 1 cup water
- 1 cup vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp ground turmeric
- 1/4 tsp salt
- 1 cup quinoa
Other ingredients
- 1/2 cup shredded carrots
- 1/4 cup toasted slivered almonds
- 1/4 cup pomegranate seeds
- 1/4 cup chopped parsley
- 1/4 cup chopped coriander
- salt & pepper to taste
Instructions
- Roast the veggies: Preheat the oven to 400 degrees and line a baking pan with parchment paper. Toss the veggies in olive oil, salt and pepper and then scatter on the baking pan. Bake for 20-24 minutes.
- Cook the quinoa: Add the water, vegetable broth, cumin, coriander, cinnamon, turmeric and salt to a pot and bring to a boil. Add in the quinoa then reduce heat to low and cover and let simmer for 15 minutes. Remove from heat and use a fork to fluff the quinoa.
- Putting it together: In a large bowl, mix together the quinoa, roasted veggies, shredded carrots, slivered almonds, pomegranate seeds, chopped parsley and chopped coriander. Season with additional salt and pepper if needed.
Notes
Let the quinoa cool slightly before mixing it with the rest of the ingredients so it doesn’t wilt the fresh herbs.
Add in chickpeas, lentils or any other vegetables or legumes you love to this recipe.
This salad can be enjoyed hot or cold and stores well in the fridge for up to a week.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 168
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
