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Introduction
In the bustling souks of Marrakech, vendors have long showcased the art of combining sweet and savory flavors, a tradition that inspired this contemporary adaptation. While quinoa wasn't traditionally used in Moroccan cuisine, this ancient grain from South America perfectly absorbs the warm, aromatic spices characteristic of North African cooking. This fusion dish pays homage to Morocco's tradition of adding dried fruits and nuts to savory dishes, a practice that dates back to the spice trade era when these ingredients were considered precious commodities. Today, this salad represents the perfect marriage of traditional Moroccan flavors with modern, health-conscious ingredients, making it a popular choice for both special occasions and everyday meals.
Ingredients
• 2 cups uncooked quinoa, rinsed and drained
• 4 cups low-sodium vegetable broth
• 1 cup dried apricots, diced
• 1 cup raw almonds, roughly chopped
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh mint leaves, finely chopped
• 1 medium red onion, finely diced
• 2 medium carrots, julienned
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 cup extra virgin olive oil
• 2 large lemons, juiced (about 1/4 cup juice)
• 1 tablespoon honey
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
Step 1:
Rinse quinoa thoroughly in a fine-mesh strainer until water runs clear, about 1 minute.
Step 2:
Bring vegetable broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is tender.
Step 3:
While quinoa cooks, toast almonds in a dry skillet over medium heat for 4-5 minutes until fragrant and lightly golden, stirring frequently. Set aside to cool.
Step 4:
In a large mixing bowl, whisk together olive oil, lemon juice, honey, cumin, coriander, cinnamon, salt, and pepper.
Step 5:
Fluff cooked quinoa with a fork and let cool for 10 minutes.
Step 6:
Add cooled quinoa to the dressing along with diced apricots, toasted almonds, red onion, carrots, parsley, and mint. Toss gently to combine.
Q: Can I make this salad ahead of time?
A: Yes, prepare up to 24 hours in advance, adding nuts just before serving to maintain crunch.
Q: Is this recipe gluten free?
A: Yes, quinoa is naturally gluten free, making this recipe suitable for celiac and gluten-sensitive individuals.
Q: How can I make this recipe vegan?
A: Simply substitute honey with agave nectar or maple syrup.
• Quinoa can be substituted with couscous or bulgur wheat.
• For nut allergies, replace almonds with pepitas or sunflower seeds.
• Dried cranberries or raisins can replace apricots.
• Toast almonds before chopping for enhanced flavor.
• Use organic lemons for zesting if possible.
• Agave nectar can substitute for honey to make it vegan.
• Store ingredients separately if preparing in advance.
Serve at room temperature or chilled. Garnish with additional fresh herbs and almonds if desired.
Store in an airtight container in the refrigerator for up to 4 days. Best enjoyed within the first 2 days for optimal freshness.
Toast nuts and prepare vegetables while quinoa cooks to maximize efficiency.
- Don't skip rinsing the quinoa to remove bitter saponins
- Allow quinoa to cool before mixing with herbs to prevent wilting
- Toast nuts until just fragrant to avoid burning
Try with roasted butternut squash and pomegranate seeds in winter, or add grilled zucchini and cherry tomatoes in summer. For a protein boost, add chickpeas or grilled chicken.
Serve with mint tea or crisp white wine like Sauvignon Blanc. Pairs well with grilled lamb or roasted vegetables.
Year-round, with best fresh herbs available in spring and summer
Contains tree nuts (almonds). May contain traces of gluten if quinoa is processed in a facility that also processes wheat. Contains honey.
