Meat Free Moroccan Quinoa Salad
A cleaned up version of one of my old favourites. This dish reminds me of the summer and is exactly what I’m craving to get rid of the Monday blues!
Named the gold of the Inca period, Quinoa is one of the most protein rich foods one can eat – and is set to become the supergrain of the future. This seemingly humble grain has a wealth of benefits and most of all is incredibly delicious.
There is a lot of debate surrounding whether it is or isn’t paleo – technically speaking it is not a grain, however, that does not mean that it is 100% paleo, personally I make the odd exception to treat myself to a bowl, especially on Meat Free Monday, but if you’re dead set against it – this recipe would work great with a cauliflower rice substitute.
1 cup of Quinoa
1 red pepper – finely diced
1 green pepper – finely diced
2 stalks of celery – finely diced
1 tbsp ground cumin
2 tbsp ground coriander
1/2 tbsp hot chili powder
1/2 cup olive oil
4 tbsp white wine vinegar
Handful of fresh coriander – finely chopped
Handful of fresh parsley – finely chopped
Handful of flaked almonds (optional)
- Rinse the quinoa and place in a pot with 2 cups of water, simmer for 12-15 minutes until fully cooked, you will know it is ready when you see tiny spirals (the germ) curling away from the quinoa seeds. Set aside in a large bowl to cool.
- In a saucepan lightly warm the olive oil, add the spices and warm for 1-2 minutes.
- Add the raisins to the mixture and warm for a further 1-2 minutes before removing from the heat and stirring in the vinegar.
- Fluff up the quinoa with a fork and stir in the celery and peppers.
- Add the spice mix and ensure it is evenly mixed before finally adding the fresh herbs,
top with some lightly toasted flaked almonds if desired, serve and enjoy.