Salade Marocaine de Quinoa

Salade Marocaine de Quinoa is a vibrant, nutrient-packed dish that combines the wholesome goodness of quinoa with aromatic Moroccan spices, fresh vegetables, and a zesty dressing. This refreshing salad is not only visually stunning but also bursting with flavors, making it a perfect light meal or side dish.

Ingredients

• Quinoa - 150 grams
• Water - 400 milliliters
• Chickpeas (canned) - 240 grams, drained and rinsed
• Red bell pepper - 1 medium, diced
• Cucumber - 1 medium, diced
• Red onion - 1/2 medium, finely chopped
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pomegranate seeds - 50 grams (for garnish)

Steps

1. Rinse the quinoa under cold water in a fine mesh strainer.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa is cooking, prepare the salad ingredients: dice the red bell pepper and cucumber, finely chop the red onion, and chop the fresh parsley and mint.
4. In a large bowl, combine the cooked quinoa, chickpeas, diced vegetables, parsley, and mint.
5. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, paprika, salt, and black pepper to create the dressing.
6. Pour the dressing over the quinoa salad and toss gently to combine all the ingredients.
7. Serve the salad in bowls, garnished with pomegranate seeds.

Nutrition

• Calories: 360
• Protein: 12 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in antioxidants from the vegetables and pomegranate, supporting overall health.

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