Sunday, 2 October 2016

A Great Spring Lunch - Moroccan Quinoa Salad

One thing that helps keep me sane, when I'm working and participating in a fast, is having things in the fridge that can be grabbed quickly.  Especially when I'm getting school lunches ready.  This Moroccan-inspired quinoa salad helps boost the protein in my diet while giving me the flavour boost that makes eating not quite so boring.

~ Moroccan Quinoa Salad ~
1 cup quinoa, cooked by absorption method
2 spring onions, finely sliced
1/2 red capsicum, finely diced
1/3 cup currants
1/3 cup pine nuts, dry toasted
finely chopped parsley
zest of 1 orange
olive oil
salt and pepper

  1. Once the quinoa and pine nuts have been cooked, combine all the other ingredients in a bowl, up to the parsley, and mix well.
  2. Zest an orange and add to the bowl, then add the juice of the orange.
  3. Drizzle a little olive oil over the salad and then sprinkle with salt and pepper to taste - mix again to ensure all ingredients are well combined.
I'm sorry I can't give you a measurement for the olive oil.  I have a bottle with a metal top that lets me drizzle more slowly than straight out of the oil bottle.  I just drizzle 'til it feels right.  You could also add in any other ingredients you enjoy, like avocado or celery...anything that can be finely diced I guess that seems to fit with the other flavours.

If I were eating meat I would have this for dinner paired with chicken fillets that had been rolled in dukkah and then pan fried.