Moroccan Quinoa Salad

My fellow foodies, I finally decided to try the latest food phenomenon: Quinoa. My thoughts? Loved it. It is so fluffy and versatile and incredibly healthy that you just have to incorporate it into your diet. This “supergrain” tastes great for breakfast in porridge with berries, for lunch in a hearty soup, or in a salad as a dinner side dish. Additionally, the lightweight grain is not only gluten-free but is rich in complete protein, magnesium, and fiber (Yah Fiber!). Now for an embarrassing fact about little ol’ me, I cannot cook rice if my life depended on it. I hate to admit it, but it’s the truth! It either turns out too mushy, too hard or frustratingly mediocre (I am therefore heavily reliant on my rice cooker as you can see lol). This is another reason why I am keen on Keen-wah… SO EASY TO COOK. I simply rinse it, boil it, let it sit, and fluff it. Perfection every time.

I love all ethnic foods, especially those that use coriander & mint. That is probably why I am drawn to the Moroccan Quinoa Salad listed below. The fact that it only takes 20 minutes to put together is a bonus. The combination of ingredients is definitely appealing to the eye and taste buds with no lingering guilty feelings. I made this dish for a family potluck last Sunday and witnessed the bowl of Quinoa disappear instantly. The key ingredient to the salad, besides the obvious, is the fresh mint. It adds a refreshingly “cool” touch to the flavourful mélange. So whatever you do, don’t cheap out on the mint!

Xo Dom Appetit!

Moroccan Quinoa Salad

Adapted from: Canadian Family


Prep Time: 10 mins
Cook Time: 10-15 mins

Tools Needed: medium boiling pot with lid, measuring cups and spoons, cutting board, knife, medium mixing bowl, small mixing bowl

Ingredients:


3 cups cooked quinoa (1 cup dried)
1/3 cup freshly squeezed lemon juice (about 2 lemons)
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoons sugar
1 1/2 cup canned black beans (rinsed)
1 1/2 cup canned corn (rinsed)
1/2 small red onion, thinly sliced
1 pint of cherry tomatoes (quartered)
1/2 cup slivered almonds (toasted)
1/4 cup chopped black olives (or green)
1/4 cup chopped fresh mint
1/4 cup chopped fresh coriander
Fresh Ground Pepper
½ of squeeze lime juice (optional)


Directions:


1)      Cook your Quinoa. While Quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt, sugar and pepper into a vinaigrette in a small bowl.
2)      Combine Quinoa and all remaining ingredients (except fresh herbs*) in a medium mixing bowl. Mix in vinaigrette and refrigerate for at least one hour prior to serving to allow flavors to combine – the longer the better! Add the herbs, optional lime juice, and serve at room temperature.