Moroccan Quinoa & Chickpea Salad with Dried Fruit

September  9, 2012
0 Ratings
  • Serves 6-8
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 I originally made this for 24 but have adjusted the quantities below for a side dish for 6-8 people.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

What You'll Need
  • 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
  1. Prepare chickpeas if using dried. Rinse thoroughly and drain if using canned. Rinse and drain quinoa.
  2. 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.
  3. 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.
  4. 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

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