I also like having grains in my salad. They help make if feel more complete and filling. Quinoa is one of my favorite grains because of it's great flavor and texture. I've also read that it is a complete protein which is nice when you're not eating meat. If you're on a gluten free diet you'll want to read the package, not all quinoa is gluten free but it is available.
This salad can be served warm or chilled. If you're going to take it to a pot luck or picnic, coat the avocado with some lemon juice so it keeps it's color. The extra lemon flavor will be great with this dish.
|Moroccan Spiced Quinoa Salad|
2 zucchini, halved and cut in thin slices
7 TBS olive oil, divided
1 clove garlic, minced
pinch of sea salt
1 1/2 cup quinoa
1 TBS cinnamon
1 bunch mint leaves, chopped
1 bunch cilantro, chopped
3 tbsp chopped dates
2 avocados, cut into 1 inch squares
4 small spring onions, chopped
1 cup almonds, divided in half, roasted and salted
Cook the quinoa according to the package instructions and add one TBS cinnamon to the water. When it’s done cooking, rinse and set aside to cool off.
Roast the zucchini slices on a bbq, in a grill pan or in the oven on an oiled cookie sheet. Roast for a few minutes, turn them over with a spatula and roast for a few more minutes. Put them in a bowl, add the garlic and salt, drizzle olive oil over them, toss and set aside.
Squeeze the juice from the lemon and add 5 TBS of olive oil into the quinoa. Add the mint, cilantro and dates. Toss well. Now add the marinated vegetables, avocado, spring onions, and the roasted almonds. Lightly toss and serve.
Organic Quinoa info
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