Moroccan quinoa & chickpea salad with dried fruit
Explore the exotic blend of flavors in this Moroccan-inspired quinoa and chickpea salad, featuring a tantalizing mix of dried fruits for a burst of sweetness in every bite.
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup sweet onion - diced
- 2 cloves garlic - minced
- 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
Instructions:
- If you decide to use dried chickpeas, make sure to wash them well and drain them properly. For canned chickpeas, washing and draining are also recommended. Do the same for the quinoa.
- On a Dutch Oven, heat some oil over medium heat. Add the chopped onion and garlic, and cook until they become translucent, which usually takes around 4-5 minutes. Add the dry spices and continue cooking for another minute while stirring constantly. Mix in the quinoa, chickpeas, and dried fruit.
- Pour in the stock, juices, and lemon zest. Season with salt and pepper. Increase the heat to medium-high and bring the mixture to a gentle boil. Lower the heat, let it simmer, and cook until the quinoa becomes tender and absorbs the liquids, approximately 15-20 minutes.
- Once the quinoa is tender and has absorbed the liquids, turn off the heat. Cover the pot and let it sit for 10 minutes. Then, uncover, fluff the quinoa with a fork, add the slivered almonds, parsley, and mint. Transfer the mixture to a serving bowl and enjoy!
Summary:
- Calories: 1663 kcal
- Fat: 45 g
- Protein: 63 g
- Carbs: 277 g
- Potassium: 3648 mg
- Magnesium: 447 mg