moroccan quinoa salad


  • 1 zucchini, cut in thin slices
  • 1 eggplant , cut in thin slices
  • olive oil
  • 1 clove garlic, minced
  • salt
  • 1 1/2 cup quinoa
  • 2 tbsp cinnamon
  • 1 lemon
  • 1/2 cup almonds
  • 2 bunches mint leaves
  • 1 bunch cilantro/coriander
  • 3 tbsp raisins
  • 2 avocados, cut into 1 inch squares
  • 4 small spring onions, chopped
  •  cup almonds, divided in half, roasted and salted

Cook the quinoa according to the package but add two tbsp cinnamon in the water. When it’s done cooking, rinse and set aside to cool off. Squeeze the juice from half a lemon and add five tbsp of olive oil into the quinoa. Chop half of the mint leaves, half of the cilantro and all the raisins, throw them in the quinoa and toss it around until everything is mixed. Serve in bowls together with the marinated vegetables, avocado, spring onions, the rest of the mint and cilantro and the roasted almonds.

Source: Green Kitchen Stories


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