Tag Archives: moroccoyoga

Moroccan Spiced Quinoa Salad

14 Jun

Try this delicious recipe from my retreat partner and chef Mirella Saraswati. Join our upcoming Morocco Yoga Detox Retreat in September for more delicious food inspiration!

“At work I often make couscous salads. I add lots of delicious Moroccan spices, grated carrots, herbs and almonds and people love it. However I never eat it much myself because I try to avoid wheat. In an attempt to healthify my Moroccan couscous salad even more I decided to replace the couscous for quinoa.

Now, for a healthy food enthusiast I seem to eat a ridiculously low amount of quinoa. I must confess I’m just not a huge fan of the texture. There are only a couple of quinoa recipes that I really like and usually they are pretty stuffed with other delicious things so I don’t notice the quinoa too much. This recipe is one of those and I hope you enjoy it as much as I do!

This salad is full of fresh veggies and herbs, nuts and spices. I used a ready-made spice mix called ‘Ras el Hanout’, which can be seen as the Moroccan variation of Garam Masala. You should be able to get this at an exotic or middle-eastern style supermarket, or you can mix the spices yourself from the recipe I share below.”

Moroccan Spiced Quinoa SaladIngredients:

Salad Fillings (serves 2-3):

–       1 cup quinoa, uncooked

–       2 medium carrots (grated)

–       ¼ cup raisins (soaked for 1 hour)

–       1 spring onion (thinly sliced)

–       1 red bell pepper (thinly sliced)

–       handful of mint

–       handful of basil

–       1 avocado (sliced)

–       ½ cup of almonds

Dressing:

–       1/2 cup olive oil

–       1 small garlic clove

–       1 inch piece of ginger

–       3 tsp ras-el-hanout

–       1 tsp salt

–       juice of half a lemon

Ras el Hanout spice mix:

– 1 teaspoon ground cumin

– 1 teaspoon ground ginger

– 1 teaspoon salt

– 3/4 teaspoon freshly ground black pepper

– 1/2 teaspoon ground cinnamon

– 1/2 teaspoon ground coriander seeds

– 1/2 teaspoon cayenne

– 1/2 teaspoon ground allspice

– 1/4 teaspoon ground cloves

Cooking proces

Method

Cook the quinoa according to the package’s instructions, drain and let stand to cool.

In a dry frying pan, toast the almonds on medium heat until they start brown a little.

Prep all your veggies by grating the carrot and chopping the bell-pepper, spring onion, avocado and herbs.

In a small food processor or blender, combine the olive oil, garlic, ginger, Ras el Hanout, salt and lemon juice and blend until smooth. Taste and decide if you need more of any of the ingredients to balance the flavour out to your liking.

Add the quinoa to a bowl, mix in the dressing and toss till it’s well coated. Then stir through the carrot, bell-pepper, spring onion, mint, basil and raisins. Serve the quinoa salad topped with the toasted almonds and sliced avocado.

Enjoy!

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