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Moroccan Style Curried Quinoa

Ingredients

Scale

FOR THE QUINOA

  • 4 cup uncooked tricolored Quinoa
  • 2 TBS stock powder
  • 4 stalks of celery
  • 1 bag carrots
  • 1 red onion
  • 2 red peppers
  • 1 bunch flat-leaf Italian parsley – chopped
  • 1 cup dried apricots chopped
  • 1 cup flaked almonds

FOR THE DRESSING

  • Zest and juice of 2 lemons
  • Zest and juice of 2 oranges
  • 3 TBS mustard
  • 2 TBS mild curry powder
  • 2 TBS cumin
  • 1 cup good olive oil
  • 1/3 cup champagne/red wine vinegar
  • Coarse salt & black pepper to taste

Instructions

In a pot bring 8 cups of water and 2 TBS of stock powder to a boil. Add 4 cups of quinoa. Cover and reduce to simmer and wait till all water is absorbed (10minutes). Set aside.

Julienne the celery, carrots, onion, and red peppers into thin strips. Heat some oil over high heat till smoking hot. Sauté the veggies in batches until glazed but still crunchy (5 minutes). Set aside.

For the dressing, whisk together the zest and juice of the lemons & oranges with the mustard, curry, cumin, olive oil, and vinegar. Add salt and pepper and season to taste.

In a large bowl combine the quinoa and sautéed vegetables. Pour the dressing over the quinoa and add the chopped Italian parsley. Lightly toss to coat.

Place the salad in a large serving bowl. Just before serving, top the quinoa with the chopped apricots and flaked almonds. Serve at room temperature.

SERVES 12

 

Notes

This dish can be made ahead and dressed just before serving. It can also be heated through and served warm alongside your main meal.

Find it online: https://melissamayo.com/recipe/moroccan-style-curried-quinoa/