Cook and Clean with Kate

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.