Moroccan quinoa salad

Must Try

Healthy lukewarm salad of quinoa with almond, crispy chickpeas and cucumber and a spicy dressing




 Drain the chick peas and pat dry. Mix in a bowl with a little oil. Add half a tablespoon of ras el hanout spice. Roast them crispy in the oven at 200 degrees for 20 minutes or in the airfryer at 200 degrees for 10 minutes.

 Cut the carrot into pieces. Bring a pan of water to the boil and add stock cube. Add the carrot and quinoa. Boil 10 minutes.
 Cut the cucumber into pieces. Drain the quinoa and carrot. Return to the pan. Add the cucumber and chickpeas. Finely chop the mint and toss with the quinoa.

 Lightly toast the almonds and add to the quinoa salad as well. Make the dressing from olive oil, honey, lemon juice and half a teaspoon of ras el hanout herbs. Place the quinoa salad in a bowl and mix in the dressing.
 Sprinkle with pomegranate seeds and almonds. Serve the salad lukewarm, but it is also delicious cold.

Moroccan quinoa

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


- Advertisement -spot_img


Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img