Moroccan Quinoa Salad
Recipe: #7438
May 16, 2012
Categories: Salads, Side Dishes, Quinoa, Moroccan, Fathers Day, July 4th, Picnic, Potluck, Sunday Dinner Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"Got this from my sister. A very adaptable recipe, and healthy too! This is a meal in itself or could pair nicely with barbecued meats."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (263.6 g)
- Calories 443.3
- Total Fat - 13.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 0.4 mg
- Sodium - 404.9 mg
- Total Carbohydrate - 65.7 g
- Dietary Fiber - 13.3 g
- Sugars - 6.2 g
- Protein - 18.4 g
- Calcium - 117.7 mg
- Iron - 5.1 mg
- Vitamin C - 16.2 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Whisk the lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
Step 2
Place quinoa, beans, corn, and tomatoes, in a large bowl, and drizzle on vinaigrette. Toss to combine. Refrigerate for about an hour to combine flavours.
Step 3
Add almonds and fresh herbs just prior to serving. Serve either cold or at room temperature.
Step 4
Substitutions that I have tried and liked: chick peas may be swapped for the black beans, and basil can replace the cilantro or mint. Also have now tried bulgur wheat instead of the quinoa (soaked for 20 min in boiling water then drained) with shredded carrot and black beans as the add-ins.
Tips
No special items needed.
1 Reviews
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