Sweet and Crunchy Moroccan Quinoa
Serves 4
This is delicious served with my chicken or beef tagine. All the optional ingredients below work well with Moroccan cuisine so choose as many from the list as you like. If you’re serving it cold you can always cook the quinoa a day in advance then add all the ingredients just before you serve. Leftovers are lovely the next day.
What you need
200g quinoa grain
400ml water
Optional extras
Large handful mixed seeds, toasted
Handful sultanas, soaked in 2-3 tbsp of hot water to plump up
Handful organic apricots, chopped
Zest of 1 large lemon
Large handful pistachios
Large handful flaked almonds, toasted
Pack ready-to-eat pomegranate seeds
Large handful fresh mint, finely chopped
Large handful of fresh basil, finely chopped
Salt and pepper
For the dressing
1-2 tbsp honey or natural sweetener of your choice
Juice of 1 large lemon
2-3 tbsp extra virgin olive oil
What you do
Place the quinoa in a saucepan, add the water and bring to the boil. Add a saucepan lid, reduce the heat and leave to simmer for 10-12 minutes until cooked. Leave to cool with a clean tea towel over the top to absorb the steam.
If you are serving the quinoa cold you can leave the quinoa at this point to cool completely before you add the remaining optional extra ingredients. Season well and mix.
Mix the dressing ingredients in a small bowl, then add to the quinoa and stir to combine before serving.
