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Author Notes: 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 I originally made this for 24 but have adjusted the quantities below for a side dish for 6-8 people.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
- 1 tablespoon olive oil
- 1/2 cup sweet onion - diced
- 2 cloves garlic - minced
- 1 teaspoon Ras el Hanout plus:
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1 cup chickpeas (cooked from dry or canned)
- 1/3 cup quinoa - uncooked
- 1/3 cup golden raisins
- 1/3 cup dried apricots - sliced
- 1 cup vegetable stock (preferably homemade)
- 1/2 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 1 zest of 1 lemon
- salt and pepper
- 1/4 cup slivered almonds
- 3 tablespoons mint - chopped
- 3 tablespoons parsley - chopped
- 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. Enjoy! M