Moroccan Quinoa Salad
I made this simple potato salad with idaho® potatoes, a lovely texture that is perfect not only for potato salads but also ideal when making other stunning meals and my kids favorite, shoestring style french fries.
Recipe Summary Moroccan Quinoa Salad
While searching for something to whip together for dinner, and as a way to use up a bunch of fresh herbs I had on hand, I came up with this recipe and was extremely pleased with the results! I've made it several times since and my family loves it! Very light and flavorful! Enjoy as is or serve along with grilled chicken.Ingredients | Moroccan Sweet Potato Salad Recipe3 tablespoons olive oil5 cloves garlic, minced3 shallots, diced1 ½ teaspoons ground cumin1 ½ teaspoons ground ginger1 ½ teaspoons ground cinnamon4 cups chicken broth2 cups red quinoa1 ¼ cups raisins2 cups hot waterlemon, juiced1 (29 ounce) can garbanzo beans, drained2 carrots, shredded⅓ cup chopped fresh parsley⅓ cup chopped fresh basil⅓ cup chopped fresh mintDirectionsHeat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the cumin, ginger, and cinnamon. Cook until fragrant, about 1 minute more. Add the chicken broth and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 20 minutes.Meanwhile, place raisins in a bowl and cover with hot water. Soak until the raisins soften and plump up, about 15 minutes. Drain and set aside.Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans, raisins, carrots, parsley, basil, and mint. Serve at room temperature or chilled.Info | Moroccan Sweet Potato Salad Recipeprep:
30 mins
cook:
30 mins
additional:
45 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
TAG : Moroccan Quinoa SaladSalad, Grains, Quinoa Salad Recipes,