I found this delicious recipe from a blog called Cooking Weekends. I am always looking for new ways to spice up quinoa salad and this is a great recipe to add to the collection! This salad will keep well and is a perfect crowd pleaser at a potluck or a quick dinner option after a long days work.
Recipe found at Cooking Weekends, http://cookingweekends.blogspot.com/2012/02/moroccan-quinoa-salad.html
Yield: about 4 servings
Preparation time: 15 minutes
Ingredients:
2 Cups vegetable broth
1 Cup quinoa
1 Teaspoon cumin
1/2 Teaspoon ground ginger
1/2 Teaspoon cardamom
1/4 Teaspoon ground cinnamon
1/4 Cup currants
1 Green onion, thinly sliced
1 Large carrot, shredded
1/2 Lemon, juiced
1 Tablespoon olive oil
2
teaspoon honey
1/2 Teaspoon harissa, or more if desired (can replace with cayenne
pepper)
2
Tablespoons cilantro, chopped
Dash of salt if desired
Directions:
Heat
the vegetable broth in a saucepan and add the cumin, cardamom,
and ginger. Bring to a boil and stir in the quinoa, reducing the heat
to low. Simmer gently for about 15-20 minutes. Remove from heat when
most of the liquid has been absorbed into the quinoa and allow to
cool.
While
the quinoa is cooking, combine the lemon juice, honey, olive oil, and
harissa in a bowl. When the quinoa has cooled, add to the bowl, along
with the shredded carrot, currants, green onion, and cilantro. Serve
room temperature or cold.
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