Was asked for a vegetarian, gluten-free salad to fit with a Middle Eastern dinner menu…and here’s where it ended up. I originally made this for 24 but have adjusted the quantities below for a side dish for 6-8 people. —MVegetarian
sweet onion - diced
cloves garlic - minced
Ras el Hanout plus:
chickpeas (cooked from dry or canned)
quinoa - uncooked
dried apricots - sliced
vegetable stock (preferably homemade)
fresh orange juice
fresh lemon juice
zest of 1 lemon
salt and pepper
mint - chopped
parsley - chopped
In This Recipe
Prepare chickpeas if using dried. Rinse thoroughly and drain if using canned. Rinse and drain quinoa.
Heat oil over medium heat in a Dutch Oven. Add onion and garlic. Saute until translucent – about 4-5 minutes. Add dry spices and cook for 1 minute stirring constantly. Add quinoa, chickpeas and dried fruit. Stir to combine.
Add stock, juices, and lemon zest. Season with salt and pepper. Raise heat to medium high and bring mixture to a light boil. Reduce heat to simmer and cook until the quinoa is tender and the liquids have been absorbed – about 15-20 minutes.
When quinoa is tender and liquids have been absorbed turn off the heat, cover the pot, and let rest for 10 minutes. Remove lid, fluff with a fork, mix in slivered almonds, parsley, and mint…and transfer to a serving bowl.