Moroccan Quinoa Salad with Dressing


quinoa 

Ingredients:

  • 4 cups boiling salted water
  • 2 cups quinoa (wash well)
  • 3 tablespoons cumin powder
  • 2 cloves garlic, minced
  • 1 cup dried currants or raisins, soaked in warm water until soft
  • 1 red onion, diced
  • 4 stalks celery, diced
Dressing:
  • Juice of 3 lemons
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 1 tablespoon roasted cumin seeds
  • 1/4 cup roasted sunflower seeds for garnish

Directions:

For salad:

In a large pot, add the quinoa, cumin, and garlic to the boiling water. Return to a boil, reduce the heat to a gentle simmer, cover, and cook until all the water is absorbed, about 20 minutes. Put the quinoa in a bowl to cool. Drain the softened currants and toss them into the cooked, cooled quinoa along with onion and celery.

For dressing:

In a small bowl, combine the lemon juice and salt. Whisk rapidly while slowly pouring in the olive oil. Whisk until well mixed. Toss the dressing with the salad and allow it to sit for at least 10 minutes. Toss the salad again before serving and garnish with roasted seeds.

Yield:

10 servings

Nutrition per serving:

Calories: 350
Total fat: 11g (1.3g saturated fat and 9.7g unsaturated fat)
Protein: 8g
Carbohydrates: 50g
Fiber: 5g
Cholesterol: 0mg

Source:

The Color Code, 2002 by James Joseph


 
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  • Nutrition Tip

    Quinoa (pronounced Keen-wah) is technically not a grain; it's the seed of the Goosefoot plant, but it's used as one because of its similarity in cooking. Since it's high in fiber, Quinoa is a fantastic substitute for refined grains such as white rice or pasta. You can also use it in addition to other great whole grains such as brown rice and cracked wheat.

    Unlike most other grains, however, Quinoa is high in protein. It contains all eight essential amino acids needed for building muscle tissue, making it a "complete" protein. Other grains only have a few of these amino acids.

    Quinoa also contains calcium, iron, vitamin E, several of the B vitamins and is an excellent source of fiber. Try it in soups, casseroles, and stews, or add raisins and toasted, sliced almonds and have as a side dish.

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