Moroccan Inspired Quinoa Salad

Fresh salads are probably my favourite thing to eat. They make me feel so energized and nourished without feeling heavy and weighed down. You know what I’m talking about. That food coma induced by binging on fried, greasy, at the time great tasting chicken or pizza. Join my club and embrace the humble yet versatile salad and ditch that grease coma. Full of colour, fresh veggies and great protein, salads make the perfect light lunch or dinner and always make me happy.

Moroccan quinoa salad 1

Fresh ingredients are full of health supporting vitamins and minerals and contain living enzymes which help assist our digestion. More than you can say about those above mentioned grease pits. Let’s start a salad revolution, the possibilities are endless.

Ingredients:

1 cup quinoa

1 cup chicken stock (can use veggie stock)

1 cup water

1 tsp onion powder

1 tsp paprika

½ tsp turmeric

¼ tsp oregano

¼ tsp basil

1 bay leaf

1 red bell pepper, diced

½ cup red cabbage, thinly sliced

2 medium carrots, grated

¼ medium Spanish onion, diced

1 (540mL) can chickpeas, drained and rinsed

Fresh spinach (optional for serving)

Dressing:

½ cup balsamic vinegar

¼ cup apple cider vinegar

½ cup olive oil

1 Tbsp Dijon mustard

Salt and pepper to taste

Directions:

  1. In a stock pot combine quinoa, chicken stock, water, and spices. Bring to a boil then reduce heat and simmer for 15 minutes with the lid on, stirring occasionally. Once water is almost all absorbed remove from heat and let stand for 5 minutes with the lid on.
  2. In the meantime, chop the veggies and rinse the chickpeas.
  3. Add veggies and chickpeas to the cooked quinoa and toss to combine.
  4. For the dressing combine all ingredients and give it a good whisk. Pour half the dressing over the salad and toss to combine. Save the remaining dressing for serving. As you let the salad sit the dressing will be absorbed into the quinoa.
  5. Store in an air tight container in the fridge.

*optional: serve the quinoa over a bed of fresh spinach to make the salad a little heartier and add another level of freshness.

Moroccan quinoa salad 4

Moroccan quinoa salad 2

Moroccan quinoa salad 5

Start the salad revolution!

Enjoy

XO

Deanna

 

Spring Fever: Warm quinoa salad

Spring Fever: Warm Quinoa Salad

quinoa salad 2

 

I can’t wait for the warmer weather and the warm embrace of sunshine. Not to mention the bright and vibrant flavours of spring – light salads, fresh veggies and juicy ripe fruit. I was craving the light meals of spring earlier this week and made this delicious warm quinoa salad. It was perfect on its own, but would also pair nicely with a juicy burger or herb crusted chicken breast – of course once the snow melts and your butt doesn’t freeze while BBQ-ing.

I love light and fresh meals that don’t weigh you down or leave you feeling bloated and in need of a nap (you know what I’m talking about). This dish is the perfect solution – the war quinoa still provides some comfort on these cold winter days while the fresh greens and splash of lemon bring the crisp lightness of spring. It’s the whole package.

 

quinoa salad 3

quinoa salad 4

quinoa salad

Ingredients:

1 ½ cups quinoa

2 1/2 cups vegetable or chicken stock, divided

½ cup water

1 bay leaf

1 tsp onion powder

1 tsp coriander

1 Tbsp. olive oil

2 small bell peppers, diced

½ onion, diced

1 cup frozen peas

1 cup grape tomatoes, quartered

Salt and pepper to taste

½ lemon

mixed greens

Directions:

In a sauce pot combine quinoa with 2 cups stock, ½ cup water and spices. Cook according to package directions.

In the meantime sauté onions and peppers with 1 Tbsp olive oil over medium-high heat until softened. Season with salt and pepper.

Add cooked onions and peppers to the cooked warm quinoa along with remaining ½ cup stock and frozen peas. Place the lid on the pot and let stand for 10 minutes over low heat, until stock is absorbed.

Pull the quinoa off the heat and let rest for 5 minutes with the lid on. Remove lid and fluff with a fork.

Fold in tomatoes and serve over a bead of dressed mixed greens and a squeeze of lemon juice.

 

– Enjoy on its own or alongside a burger or herb crusted chicken breast.

XO Deanna