Moroccan Style Quinoa Salad

I wanted something healthy and not too heavy to go with ribs we were BBQ’ing for Rae and Mon, so we settled on Moroccan Style Quinoa. This recipe is a delicious combo or tart, salty and sweet, with the great texture of the Quinoa (super grain). I used a lovely bowl I picked up in Budapest during one of our first visits as a married couple. It’s about 25 years old now!

Moroccan Style Quinoa Salad

• 1 cup dry Quinoa
• 2 cups water (I usually do 50-50 water and LS Chicken Stock)
• 1/2 tsp salt, or to taste
• 1/2 chopped, roasted pistachios
• 1/2 cup mixed dried cherries, cranberries and raisins (you can use currents too)
• 1/4 chopped honey dates, chopped
• 2 green onions, finely chopped
• 1/4 cup lemon juice
• 2 cloves garlic finely minced
• 1-2 tbsp mint, finely chopped
• 2-4 tbsp parlsey, finely chopped

Moroccan Style Quinoa

1. Toast Quinoa in deep pan over medium heat (it will sound like pop corn, when you hear it start to pop, count to ten and remove from heat).
2. Add water stock mixture and salt. Stir on medium heat until it comes to a boil. Cook 10-12 minutes or until the Quinoa has absorbed the liquid. Allow to completely cool.
3. When cool, add the remaining ingredients (reserve a few pistachios for presentation) and stir well. Serve with your favourite BBQ!

I’ll probably have this for lunch on Monday with some roast chicken on top! YUM! Let me know if you have any favourite Quinoa recipes you’d like to share.