Moroccan Inspired Roasted Vegetable and Quinoa Salad | Cooking with Zahra

Preheat oven at 200°C. Place the carrot pieces, sweet potato pieces, and the cauliflower florets on separate baking pans; to each add a drizzle of olive oil and season with salt and pepper. Roast each for 10–15 minutes.

In a medium-sized pot, cook the quinoa in 1 cup of water. Bring to a boil, and then let it simmer on low heat until the quinoa is fully cooked. Fluff with a fork and leave aside to cool.

In a large bowl, combine the cooked quinoa, cumin powder, cinnamon powder, 1 tsp of salt, pepper, and orange blossom water; fluff with a fork. To this, add the roasted carrots, roasted sweet potatoes, roasted cauliflower, chickpeas, Medjool dates, pine nuts, fresh mint, and fresh coriander. In a small bowl, combine orange juice, orange rind, lemon juice, and ¼ cup olive oil. Toss ingredients together and adjust the seasoning with sea salt and pepper.

To prepare tahini sauce, combine the tahini paste and lemon juice in a small bowl. Slowly add the water, whisk until the sauce has a light, creamy consistency. Season with sea salt, pepper, and chilli powder (optional).

For the coriander salsa, combine the olive oil, lemon juice, garlic, coriander, red chillies, and salt, and mix well.

Serve in individual bowls, with some rocket leaves on the side and slices of avocado. Top with tahini sauce and coriander salsa.

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