Moroccan Quinoa Salad
Created by limeleaf on May 16, 2012
- Servings: 7
- Prep Time: 20m
- Cook Time: 0m
- Recipe #7438
Ingredients
- 3 cups quinoa, cooked and cooled
- 1/3 cup lemon juice (or rice wine vinegar)
- 3 tablespoon oil (olive oil)
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1 1/2 cups black beans, cooked
- 1 1/2 cups corn kernels (from 2 cooked cobs)
- 2 cups cherry tomatoes, quartered
- 1/2 cup almonds, slivered
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
How to Make
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Step 1: Whisk the lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
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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.
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Step 3: Add almonds and fresh herbs just prior to serving. Serve either cold or at room temperature.
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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.
Nutritional Facts
- 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