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