In this Moroccan-style dish, quinoa is tossed with orange segments, dried apricots, sultanas (raisins), roasted whole almonds, cumin and garlic flakes.
It’s the perfect accompaniment to grilled vegetables, barbecued meats or fish. I find it particularly good with lamb. It can be enjoyed warm or cold. It’s quick and easy to make, sweet, fruity, nutty and packed full of flavor.
A time saving tip is to put the quinoa onto cook as soon as possible, then start prepping the other bits and bobs whilst it’s cooking.
MOROCCAN-INSPIRED QUINOA SALAD
- 150 g (¾ c) quinoa, cooked as per packet’s instructions
- 2 medium-large navel oranges, segmented and juice reserved
- 50 g (⅓ c) dried, unsulfured apricots, each cut into 3-4 strips
- 50 g (⅓ c) sultanas (raisins)
- 50 g (⅓ c) dry roasted whole almonds
- 2-3 teaspoons ground cumin*, or to taste
- ½-1 teaspoon dried garlic flakes
- salt and pepper to taste
* Alternatively, you can use garam masala/curry powder to taste.
1. As soon as the quinoa has finished cooking, gently toss in orange segments, juice, apricots, sultanas (raisins) and season with cumin, garlic flakes and salt and pepper. Stirring in the dried fruit whilst the quinoa is warm will help them plump up.
2. Toss in the almonds last. Serve if you want to eat the quinoa warm, or chill until cold. Enjoy!