This salad has been making the rounds on our tables a lot lately. It is an addictive combination of flavours and textures and comes together surprisingly fast. The dressing is adapted from Sarah Britton's Best Lentil Salad Ever.
If you're looking to make this into something more substantial, add in a cup of cooked chickpeas or steamed lentils. Otherwise it makes a wonderful side dish.
Moroccan Golden Quinoa Salad2 cups Flourist Golden Quinoa
2 cups water
1 cup whole almonds
1/2 cup dried apricots
1/2 cup raisins
1/4 cup capers
1/4 cup mint leaves
Dressing
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tsp dijon mustard
3 tbsp maple syrup
1 1/2 tsp sea salt
1/2 tsp ground white pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp cardamom
1/2 tsp ground coriander
1/8 tsp ground clove
1/4 tsp nutmeg (freshly grated if possible)
1/4 tsp cinnamon
Quickly rinse the quinoa and combine with water in a pot. Bring pot to a boil, turn to low and let simmer for 20 minutes. Let sit, covered, off the heat for another further 10 minutes. After 10 minutes, uncover and let cool either in the pot or in your salad bowl.
While the quinoa cooks, make the dressing by combining all the ingredients. Mix well.
Roast the whole almonds on a baking sheet in a 350° oven for 10 minutes or until fragrant and lightly browned. Remove from the oven and roughly chop. Roughly chop the dried apricots and the mint.
To assemble, add the almonds, apricots, raisins, mint and capers to the cooked quinoa and toss with the dressing.
