My salad recipes typically have spices mixed in with their dressings for flavor. With this dish I mixed it up a little bit and cooked the quinoa in the spices to infuse the flavors directly in the quinoa.
Here is a LINK to an article on Moroccan cuisine which includes a list of spices and herbs grown in Morocco. Quite a few are used in this recipe and inspired the name. A typical Moroccan dish will use couscous, but I prefer quinoa for the texture and protein content.
This salad is tasty when eaten right after prepared, but after sitting overnight or made ahead several hours, the flavors increase even more. For this reason it makes a good make-ahead potluck or picnic dish.
ROCKIN' MOROCCAN QUINOA SALAD
2-1/4 cups Water
1-1/2 cups Quinoa
2 tsp No Chicken Bouillon
1/4 tsp Cayenne Pepper
1/4 tsp Cumin
1/4 tsp ground Ginger
1/4 tsp Cinnamon
1/4 tsp Turmeric
1 Carrot, grated
6-8 Green Onions, sliced
1 Red Pepper, diced
1 - 15oz can Chick Peas, drained and rinsed
1/4 cup Thompson Seedless Raisins
8 Deglet Noor Dates, pitted and chopped
1/4 cup chopped Cilantro
1/4 cup Orange Juice
1. In medium saucepan combine, water, bouillon and quinoa. Stir in cayenne, cumin, ginger, cinnamon, and turmeric. Bring to a boil then cover and reduce heat to simmer. Simmer for 15 minutes until water is absorbed. Remove from heat and let set for 5 minutes. Transfer cooked quinoa to a large mixing bowl to cool. While the quinoa is cooking, prepare the rest of the ingredients.
2. When quinoa is room temperature add in shredded carrot, green onion, red pepper, chick peas, raisins, dates, and cilantro. Stir well to combine.
3. Sprinkle with the orange juice and stir again.
4. Serve immediately or refrigerate for serving later.
- Bon Appetit
" You can do a lot for your diet by eliminating foods that have mascots." - Ted Spiker