One Pot Moroccan Quinoa

 

2 tsp. unsalted butter or olive oil

1 lemon, thinly sliced

2 Tbsp. extra-virgin olive oil

1/3 cup finely chopped shallots 

3 garlic cloves minced

2 Tbsp. mild harissa 

1 tsp. ground cumin

1 tsp. paprika

1 cup dry quinoa

1 (14.5-oz.) can fire-roasted diced tomatoes

2 cups vegetable broth

1/2 tsp. kosher salt

3 cups fresh baby spinach

1/3 cup sliced almonds, toasted

1/4 cup sliced green olives 

 

Heat butter in a large skillet with a fitted lid over medium-high heat. Once melted, add lemon slices. Cook for 2 to 3 minutes, until golden brown; flip and cook 1 to 2 additional minutes. Transfer to a plate and reduce heat to medium.

Add oil, shallots, and garlic to pan; cook 3 minutes, until softened. Stir in harissa, cumin, paprika, and quinoa; stir to coat. Cook for 1 to 2 minutes to lightly toast quinoa.

Stir in diced tomatoes, broth, and salt; increase heat to bring the mixture to a boil. Reduce heat to a simmer, cover, and cook until quinoa absorbs most liquid and plumps up about 15 to 20 minutes.

Uncover, and stir in spinach until greens wilt into the mixture, about 1 to 2 minutes. Remove from heat and stir in almonds. Top with olives, fresh herbs, and caramelized lemon slices.

This recipe can be found here.

Favorite Quinoa Salad

 

1 cup uncooked quinoa

2 cups water

1 can (15 ounces) chickpeas, rinsed

1 medium cucumber, chopped

1 medium red bell pepper, chopped

¾ cup chopped red onion

¼ cup olive oil

¼ cup lemon juice

1 Tbsp. red wine vinegar

2 cloves garlic, pressed or minced

½ tsp. fine sea salt

Freshly ground black pepper

 

Cook quinoa in 2 cups water.

In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.

In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

This recipe can be found here.

Lentil Quinoa Salad

½ cup quinoa

½ cup lentils

1 tsp. Dijon mustard

2 Tbsps. red wine vinegar

¼ cup vegetable oil

1/3 tsp. garlic powder

1 lime, zested

Kosher salt and freshly ground pepper

2 green onions, chopped

1 Tbsp. chopped fresh cilantro leaves

feta cheese to taste

Rinse quinoa thoroughly. Bring 1 cup of water to a boil in a medium saucepan.  Add quinoa and reduce to a simmer.  Cook for 15 minutes.  Stir and cool.

Rinse lentils.  In saucepan, simmer lentils in 2 cups water until tender, about 30 minutes.  Drain and cool.

Whisk mustard and vinegar together.  Slowly add oil.  Add garlic powder, lime zest, salt and pepper.

To assemble salad, mix quinoa, lentils, green onions, and cilantro.  Top with dressing, toss to coat and serve.

This recipe can be found here.

Greek Quinoa Salad

1¼ cups quinoa, rinsed
Kosher salt
1 15 -ounce can chickpeas, drained and rinsed
½ seedless cucumber, chopped
3 large plum tomatoes, chopped
½ red onion, thinly sliced
3 Tbsp. red wine vinegar
3 Tbsp. extra-virgin olive oil
1 Tbsp. finely chopped fresh oregano, plus more for topping
Freshly ground pepper
¼ cup crumbled feta cheese (about 2 ounces)
1 small head romaine lettuce, chopped
¼ cup halved pitted kalamata olives

Bring 1¾ cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.

Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.

Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.

Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.