Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1/2 cup sweet onion - diced
  • 2 cloves garlic - minced
  • 1 teaspoon Ras el Hanout plus:
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1 cup chickpeas (cooked from dry or canned)
  • 1/3 cup quinoa - uncooked
  • 1/3 cup golden raisins
  • 1/3 cup dried apricots - sliced
  • 1 cup vegetable stock (preferably homemade)
  • 1/2 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1 zest of 1 lemon
  • salt and pepper
  • 1/4 cup slivered almonds
  • 3 tablespoons mint - chopped
  • 3 tablespoons parsley - chopped

Instruction

  • Prepare chickpeas if using dried. Rinse thoroughly and drain if using canned. Rinse and drain quinoa.
  • Heat oil over medium heat in a Dutch Oven. Add onion and garlic. Saute until translucent – about 4-5 minutes. Add dry spices and cook for 1 minute stirring constantly. Add quinoa, chickpeas and dried fruit. Stir to combine.
  • Add stock, juices, and lemon zest. Season with salt and pepper. Raise heat to medium high and bring mixture to a light boil. Reduce heat to simmer and cook until the quinoa is tender and the liquids have been absorbed – about 15-20 minutes.
  • When quinoa is tender and liquids have been absorbed turn off the heat, cover the pot, and let rest for 10 minutes. Remove lid, fluff with a fork, mix in slivered almonds, parsley, and mint…and transfer to a serving bowl. Enjoy! M
  • http://www.mvegetarianrecipes.ca/recipes/salads/moroccan-quinoa-and-chickpea-salad-with-dried-fruit