Moroccan Quinoa Salad

This Moroccan Quinoa Salad is a vibrant and flavorful dish, packed with aromatic spices, fresh vegetables, and a zesty dressing. It's a perfect vegan option that is both satisfying and nutritious, ideal for a light dinner.

Ingredients

• Quinoa - 150 grams
• Water - 400 ml
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1, diced
• Red onion - 1 small, finely chopped
• Chickpeas - 200 grams, canned, drained and rinsed
• Fresh parsley - 30 grams, chopped
• Fresh mint - 10 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Raisins - 50 grams

Steps

1. Rinse the quinoa under cold water to remove bitterness, then combine it with 400 ml of water in a pot; bring to a boil.
2. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa cooks, prepare the vegetables by chopping the cherry tomatoes, cucumber, red bell pepper, and red onion.
4. In a large bowl, combine the cooked quinoa, chopped vegetables, chickpeas, raisins, parsley, and mint.
5. In a small bowl, whisk together olive oil, lemon juice, cumin, cinnamon, salt, and black pepper to create the dressing.
6. Pour the dressing over the quinoa salad and gently toss to combine all ingredients evenly.
7. Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Packed with vitamins and minerals from fresh vegetables and herbs.

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