Our Moroccan Salad


Moroccan Quinoa Salad

This salad is really quick and easy and keeps for approximately 5 days in the fridge.  It is perfect on its own or serve on the side with fish, chicken or steak. .

This recipe is really versatile & you can easily substitute pumpkin for sweet potato or carrot or do a combination of the 3.

Ingredients –

2 cups uncooked quinoa

1 cup Sultanas

1 cup spinach (shredded)

½ butternut pumpkin

1 red onion

10gr butter (for camelising onions)

Oil of your choice for roasting pumpkin

Fresh coriander (optional)

Moroccan seasoning  (If you can’t find a good Moroccan seasoning without additives use a combination of cumin, herbamare, turmeric, paprika & black pepper. We just used herbamare and cumin for the one in the photo and it still had loads of flavour).

Method -

  1. Rinse quinoa thoroughly in a fine sieve (otherwise it will have a bitter taste)
  2. Put quinoa in rice cooker and add the same quantity of water as you would for rice. My rice cooker requires me to fill up to “no. 2” line on the side of the cooker for 2 cups rice / quinoa. Alternatively cook quinoa on the stove according to packet directions
  3. Leave skin on pumpkin and cut into 2cm cubes. Pop on an oven tray & use your preferred oil / butter to season. Sprinkle a little Moroccan seasoning on the top. Roast in the oven for approx. 30 mins on 200 degrees until golden brown
  4. Slice red onion thinly and place in a frypan with the butter. Continue cooking until the onion is caramelised. For a vegan alternative use your preferred oil
  5. Shred / Tear up 1 cup of spinach
  6. Once Quinoa is cooked fluff it with a fork and place in large bowl
  7. Top with roasted pumpkin, red onion, spinach and sultanas
  8. Sprinkle Moroccan seasoning on top
  9. Stir all ingredients gently with a fork
  10. Serve warm or cold, topped with fresh coriander (optional)

Notes –

Use sulphite free sultanas if you have some available

We also use Tasmania Organic Producers (TOP) Quinoa, preferring a local product

Slivered almonds or some other nuts / seeds would also be a good addition to this dish

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