Moroccan Quinoa Salad

Moroccan Quinoa Salad
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The Moroccan Quinoa Salad is a dish high in fibre and in healthy fats and is perfect for lunch and dinner on a carb-loading day.

 

This Moroccan-style Quinoa Salad is packed with flavour and rich in carbohydrates. Quinoa is an ancient seed that is naturally gluten-free, rich in protein compared to other seeds and grains, has a low glycaemic index. This salad works well as a side on a main meal as alternative to pasta, rice, etc if you are looking for some variety. As a snack, it would well on carb loading days and works well in a lunchbox so can be eaten on-the-go.

 

Ingredients

– 1 tbsp. coconut oil or olive oil
– 1 onion, chopped finely
– 2 cloves garlic, chopped finely
– 185 g quinoa
– 250 mL of water
– 240 g cooked chickpeas
– 10 cherry tomatoes, cut into quarters
– 1 pack coriander, chopped roughly
– 5 tbsp. sesame seeds
– 5 tbsp. sunflower seeds
– 1 tbsp. cumin seeds
– 1 tbsp. turmeric
– 1 tbsp. salt

Preparation

A. COOKING THE QUINOA

  1. Fry the onions and garlic over in the coconut oil or olive oil (medium heat) for 5 minutes, stirring occasionally.
  2. Add the quinoa and mix it with the onions and garlic (low heat) for 1 minute.
  3. Add the water and the turmeric (high temperature) put the lid on the pot
  4. Bring to boil and once boiling turn down the temperature and leave to simmer for 15 minutes. Leave to cool.

B. TOASTING THE SEEDS

  1. Toast the sunflower, sesame and cumin seeds in a frying pan (low heat) for 5 to 8 minutes.
  2. Be sure to toss so that they don’t burn.

C. MIXING ALL THE INGREDIENTS

  1. In a mixing bowl put the chickpeas, toasted seeds, quinoa, chopped cherry tomatoes, chopped coriander and salt.
  2. Mix all the ingredients together well, and serve.

Nutrition Info

Moroccan Quinoa Salad Clean Moroccan Quinoa Salad Clean P2