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 I originally made this for 24 but have adjusted the quantities below for a side dish for 6-8 people.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
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Ingredients
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1 tablespoon
olive oil
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1/2 cup
sweet onion - diced
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2
cloves garlic - minced
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1 teaspoon
Ras el Hanout plus:
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
ground cumin
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1/2 teaspoon
ground coriander
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1/2 teaspoon
ground ginger
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1 cup
chickpeas (cooked from dry or canned)
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1/3 cup
quinoa - uncooked
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1/3 cup
golden raisins
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1/3 cup
dried apricots - sliced
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1 cup
vegetable stock (preferably homemade)
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1/2 cup
fresh orange juice
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1/3 cup
fresh lemon juice
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1
zest of 1 lemon
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salt and pepper
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1/4 cup
slivered almonds
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3 tablespoons
mint - chopped
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3 tablespoons
parsley - chopped
Directions
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Prepare chickpeas if using dried. Rinse thoroughly and drain if using canned. Rinse and drain quinoa.
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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.
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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.
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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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http://www.mvegetarianrecipes.ca/recipes/salads/moroccan-quinoa-and-chickpea-salad-with-dried-fruit
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