• Cf77c8a71a659593aa7b967ccb55d2aa

Moroccan Quinoa Salad

This is a bit of a 'faff' but it is so delicious. The combination of tastes reminds me of Charoset. Makes 4 bowls you can eat during the week, each c. 350 calories

Prep
Cook
Serves 4people
Ingredients
Marinade for the vegetables
1/4
cup olive oil
2
tbsp lemon juice
2
tbsp red wine vinegar
2
cloves garlic grated
1/2
tsp salt
1
pinch red chili flakes
1/4
cup fresh mint minced (optional)
1/4
cup fresh oregano minced or a few sprinkles dried oregano
Salad
1
zucchini, cut in thin slices
1
eggplant , cut in thin slices
1 1/2
cups quinoa
1
tbsp cinnamon
1
lemon
2
bunches mint leaves
1
bunch parsley
3
tbsp raisins
2
avocados, cut into 1 inch squares
4
small spring onions, chopped
1
cup almonds, divided in half, roasted and salted
Directions
1.
Slice the eggplant and zucchini into thin slices. Combine marinade ingredients and marinade the vegetables for at least 20 minutes. Spread on a baking sheet. Place into 200-degree oven until cooked (around 10-12 minutes). Alternatively grill.
2.
Cook the quinoa according to the package but add one tbsp cinnamon in the water. When it’s done cooking, rinse and set aside to cool off. Squeeze the juice from half a lemon and add five tbsp of olive oil into the quinoa. Chop half of the mint leaves, half of the parsley and all the raisins, throw them in the quinoa and toss it around until everything is mixed.
3.
Serve in bowls together with the marinated vegetables, avocado, spring onions, the rest of the mint and parsley and the roasted almonds.
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