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Serves
6-8
Creator Notes
Used to be requested for a vegetarian, gluten-free salad to verify with a Heart Eastern dinner menu…and here’s the assign it ended up. I on the foundation made this for twenty-four nonetheless luxuriate in adjusted the quantities below for an aspect dish for 6-8 folks. —MVegetarian
Substances
1 tablespoon
olive oil
1/2 cup
sweet onion – diced
2
cloves garlic – minced
1 teaspoon
Ras el Hanout plus:
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 inventory (preferably dwelling made)
1/2 cup
recent orange juice
1/3 cup
recent lemon juice
1
zest of 1 lemon
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salt and pepper
1/4 cup
slivered almonds
3 tablespoons
mint – chopped
3 tablespoons
parsley – chopped
Instructions
- Put collectively chickpeas if utilizing dried. Rinse completely and drain if utilizing canned. Rinse and drain quinoa.
- Warmth oil over medium heat in a Dutch Oven. Add onion and garlic. Saute unless translucent – about 4-5 minutes. Add dry spices and cook dinner for 1 minute stirring continuously. Add quinoa, chickpeas and dried fruit. Scramble to combine.
- Add inventory, juices, and lemon zest. Season with salt and pepper. Elevate heat to medium excessive and elevate mixture to a light boil. Reduce heat to simmer and cook dinner unless the quinoa is comfy and the liquids were absorbed – about 15-20 minutes.
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When quinoa is comfy and liquids were absorbed flip off the heat, veil the pot, and let rest for 10 minutes. Remove lid, fluff with a fork, combine in slivered almonds, parsley, and mint…and transfer to a serving bowl.
Luxuriate in!
M - http://www.mvegetarianrecipes.ca/recipes/salads/moroccan-quinoa-and-chickpea-salad-with-dried-fruit
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