I am feeling really inspired at the moment with Moroccan food! The mix of flavours are amazing and create an unbelievable combination. This salad is inspired by a Moroccan couscous salad, that includes sweet raisins, crunchy salted almonds and fresh herbs!
This dish is not only gluten free it is also vegan too! I cannot get over the taste of this salad, the quinoa makes it so filling, as well as the avocado. No green leaves are this recipe so it is very much a hearty salad.
Ingredients:
1 courgette
1 aubergine
2 tbsp olive oil plus extra for grilling
Sea salt
1 crushed garlic clove
300g quinoa
750ml water
1tsp ground cinnamon
Juice of half a lemon
Handful of mint leaves
Handful of coriander leaves
2 avocados
3 tbsp raisins
1 pomegranate, seeds scooped out
100g toasted and salted almonds
Instructions:
1) Preheat the oven to 220 degrees C.
2) Rinse the quinoa well in water, drain and then place in a saucepan and add the measured water, cinnamon and salt. Bring to the boil and then reduce the heat. Cover and simmer the quinoa for 20 minutes.
3) Slice the aubergine and courgette into thin rounds and place on a grill rack. Then lightly cover the rounds with olive oil and sprinkle salt and pepper.
4) Roast the vegetables in the oven for 15 minutes (keep an eye on them) until turning crispy on the edges.
5) Leaving the cooked quinoa to cool slightly, take the vegetables out of the oven and into a bowl. Add the olive oil, garlic and mix.
6) Add the the lemon juice, herbs, roasted vegetables, avocado, and raisins and toss until well combined.
7) Garnish with pomegranate seeds and almonds. Then you are all ready to serve!
This salad will keep well in an airtight container for 3-5 days! Perfect for on the go lunch and dinner.
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