Moroccan Quinoa Salad

Name: Moroccan Quinoa Salad
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 822 grams garbanzo beans, drained; 2 carrots, shredded; 946 milliliters chicken broth; 79 milliliters chopped fresh basil; 79 milliliters chopped fresh mint; 79 milliliters chopped fresh parsley; 5 cloves garlic, minced; 2 teaspoons ground cinnamon; 2 teaspoons ground cumin; 2 teaspoons ground ginger; 6 lemon, juiced; 3 Tbsps olive oil; 473 milliliters red quinoa; 296 milliliters raisins; 3 shallots, diced; 473 milliliters hot water

Moroccan Quinoa Salad is a gluten free, dairy free, and vegetarian recipe with 6 servings. One portion of this dish contains about 17g of protein, 14g of fat, and a total of 524 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of ground cumin, ground cinnamon, parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. It works best as a main course, and is done in about 1 hour and 45 minutes.

Instructions

Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the cumin, ginger, and cinnamon. Cook until fragrant, about 1 minute more.

Ingredients you will need

Olive Oil

Cinnamon

Shallot

Garlic

Ginger

Cumin

Equipment you will use

Frying Pan

Add the chicken broth and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 20 minutes.

Ingredients you will need

Chicken Broth