Moroccan Quinoa Salad
4 servings
40 minutes
Moroccan quinoa salad is a refined blend of Eastern flavors and healthy ingredients. This recipe is rooted in Moroccan cuisine, where quinoa with spices becomes the base for a light and nutritious dish. Grilled eggplants and zucchini add a smoky touch to the salad, while fresh mint and cilantro fill it with refreshing greens. Avocado adds a creamy texture, and almonds and raisins provide sweet-nutty notes. Lemon juice highlights the harmony of flavors, while cinnamon adds a warm Eastern aroma. This salad is perfect for a summer dinner or light lunch, combining Moroccan traditions with a modern approach to nutrition.
1
Slice zucchini and eggplant into rounds, grill them or cook on a grill pan. Place in a large bowl, dress with olive oil and garlic, season with salt and set aside.
- Courgette: 1 piece
- Eggplant: 1 piece
- Olive oil: 1 tablespoon
- Garlic: 1 clove
- Salt: to taste
2
Prepare quinoa with 1.5 times more water, adding cinnamon. Once the quinoa is ready, mix it and set aside to cool for a while. After some time, add lemon juice and olive oil to taste.
- Quinoa: 250 g
- Cinnamon: 1 tablespoon
- Lemon: 1 piece
- Olive oil: 1 tablespoon
3
Chop half of the mint and cilantro, add them with raisins to the quinoa and mix well.
- Fresh cilantro (coriander): 1 bunch
- Fresh mint: 2 bunchs
- Raisins: 3 tablespoons
4
Cut the avocado into small pieces, chop the onion finely. Chop the almonds and salt them. Mix everything in one bowl and serve.
- Avocado: 2 pieces
- Spring onion: 3 stems
- Almond: 70 g
- Salt: to taste
