Moroccan Spiced Quinoa
Don’t let the long ingredient list scare you. These spices should become pantry staples anyway, especially turmeric. The flavour is divine and worth every screw top. This salad is a great side with a simple white fish or a healthy, protein-and-green packed lunch. I love, love this dish and crave it often. You will too, trust me.
- 2 tsp Sweet paprika
- 1 tsp Ground cumin
- 1 tsp Ground ginger
- 1 tsp Ground coriander
- 1 tsp Turmeric
- 1 tsp Ground cinnamon
- 1 tsp Cayenne pepper
- 1/4 tsp Ground cardamon
- 4 Large carrots thinly sliced lengthwise
- 1 Small red onion thinly sliced
- 7 tbsp Olive oil extra virgin
- 1/2 cups Walnuts
- 1/2 cups Cranberries unsulphured
- 1 cups Red quinoa
- 2 cups Water
- 2 tbsp Fresh lemon juice
- 2 cups Spinach leaves
- 1/2 tsp Lemon zest finely grated
- 1 tsp Dijon mustard
- 2 tbsp Flat leaf parsley chopped
- Preheat the oven to 400°.
- In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and teaspoon each of salt and black pepper.
- In a medium bowl, toss the carrots with the onion and 2 tablespoons of the oil. Add 1 tablespoon of the spice mix and toss to coat.
- Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender.
- Meanwhile, toast walnuts until fragrant. Let cool, then coarsely chop.
- In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 15 minutes.
- Uncover, fluff with a fork and let cool slightly.
- In a large bowl, whisk oil with lemon juice, zest, mustard and 1-2 teaspoons of the spice mix; season with salt pepper. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and toss well. Add the salad greens and toss lightly.