This Moroccan style quinoa salad is a perfect example of how healthy food can be full of taste and flavour, as well as incredibly simple to make.
Quinoa is combined with apricots, almonds, and raisins to make a very tasty salad. The addition of flax oil provides a healthy balance of Omega 3s. Lemon juice and mint round out the yumminess of this salad.
The recipe is inspired by a couscous recipe from a Williams-Sonoma cookbook titled Essentials of Mediterranean Cooking. The book is loaded with delicious recipes from Spain, France, Italy, Greece, The Middle East and North Africa. Such a nice variety. I don’t think the book is available new anymore, but you may be able to find a used copy on amazon or somewhere else.
This Moroccan style salad also makes a great side dish for a north African spiced vegetable stew/tagine. For meat eaters, this is great as a side dish with grilled meats on the bbq this summer.
By replacing the couscous with quinoa it makes the salad gluten-free, and increases the protein content. If you want to make this salad a bit more filling, add some chickpeas. In fact, I think that would be a great idea. It’s not the first time I substitute quinoa in a traditional dish. Check out one of the first recipes ever on Health is Happiness, Quinoa Tabouleh. Don’t mind the extremely amateur photo! Wowzers!
- 1 cup quinoa, rinsed
- ½ cup slivered almonds, toasted in a pan
- ⅓ cup dried apricots, finely chopped
- ¼ cup raisins or currants
- ¼ cup chopped mint
- 2 tablespoons flax oil
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon sea salt or to taste
- freshly ground pepper to taste
- Combine the quinoa in a pot with 2 cups of water. Cover, bring to a boil, reduce heat to medium-low, and cook for 10-12 minutes until all the water has evaporated and the quinoa is cooked. Remove from heat and set aside to cool for 10 minutes or so.
- Meanwhile prepare all the rest of your ingredients.
- In a large bowl, combine the quinoa with the rest of the ingredients and mix well.
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