Pomelo salad with cashews and shrimps
2020-08-13 / test@t
Maghreb style quinoa salad
This Maghreb quinoa salad has all the textures, flavors and colors. Serve as a stand-alone dish or as a side dish.
Ingredients
- 1/2 cup quinoa
- 400 g boiled or canned chickpeas
- 1 large carrot
- 5-6 stalks of green onions
- 1 medium bunch of parsley
- 6 dates
- 1/3 cup light raisins
- 1/4 glass pistachio
- 1 tbsp. l. olive oil
- 1/3 cup olive oil
- 2 tbsp. l. lemon juice
- 1 st. l. Teddy bear
- 1/2 tsp salt
- 1/2 tsp ground cumin
- a pinch of hot red pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Rinse the quinoa in cold water and pat dry. Heat 1 tbsp in a wide saucepan. l. olive oil, add quinoa and fry, stirring occasionally, for 1 minute. Then pour 1 cup of boiling water over. Cook for 10 minutes. over medium heat, until tender. Cool it down.
Step 2
Chop green onions and parsley. Peel the carrots and cut into thin strips.
Step 3
Cut the dates in half lengthwise and remove the pit. Cut into small pieces. Chop the pistachios coarsely.
Step 4
If the raisins are too dry, place them in a colander and place over a saucepan of boiling water. Cover and leave for 5 minutes. Then rinse with cold water and pat dry.
Step 5
Rinse the chickpeas with cold water and discard in a colander.
Step 6
Combine the dressing ingredients in a screw-top jar and shake well.
Step 7
Combine all the salad ingredients in a large bowl and drizzle with the dressing. Mix well.
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