Moroccan Quinoa Salad

Ingredients:

• 3/4 cup quinoa (well rinsed)

• 1 and 1/2 cups of water

• 1 tsp of vege stock (optional)

• 2 shallots or half a red onion

• Half a pack of baby kale

• 1 large carrot, grated

• 1/2 cup fresh mint chopped (leaves picked)

• 1/3 cup sliced or chopped almonds

• 1/2 cup of chopped dried dates (or raisins)

  Dressing:

• 1/4 cup of oil (I use Rapeseed)

• Juice of half a lemon

• 2 tbsp juice from an orange

• 1/4 tsp cumin powder

• 1/4 tsp cinnamon

• 1/2 tsp coriander flakes

• 1 tbsp Maple Syrup

• Salt and Pepper

Method:

Combine quinoa, water measure and stock (if using) in a pot and bring to boil without a lid. Once boiling, reduce to a low heat and simmer for around 15 minutes or until the water has evaporated. Drain and leave to cool.

In a large bowl combine carrot, shallot, kale, dates, almonds and mint.

Add the dressing ingredients to a jar with a lid, shake well.

Once quinoa has cooled gently fold into the salad mixture and just before you’re ready to serve pour over dressing and mix in well.

Notes:

If you have a sensitive tummy, soak quinoa overnight in water (at room temp) then drain and rinse well before cooking, this will help with digestion and also will speed up the cooking time.

You can easily double this recipe.

Serves 4-6 as a side salad.