Morrocan Inspired Quinoa Salad with Roasted Vegetables

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro adds a nutty flavor while rice is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers protein, while canned beans are cost-effective.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Cranberries provide a tart flavor, while apricots are often less expensive.

Cut cauliflower into small florets.

Drizzle olive oil, salt, and pepper over the cauliflower florets.

Prepare a baking pan and place the seasoned cauliflower on it.

Cut carrots and sweet potato into matchsticks.

Season the sweet potato and carrots with olive oil, salt, and pepper.

Place the sweet potato and carrots on a separate baking tray.

Roast all vegetables in the oven for about 15-20 minutes until slightly crunchy.

In the meantime, prepare the quinoa base by adding precooked quinoa into a large bowl.

Add orange zest to the quinoa.

Add cumin powder, cinnamon powder, salt, lemon juice, and olive oil to the quinoa.

Mix everything together to ensure the quinoa is moist.

Add chickpeas to the quinoa mixture.

Chop dates and add them to the quinoa.

Roughly chop coriander leaves and add them to the mixture.

Finely chop mint leaves and add them to the quinoa.

Wait for the roasted vegetables to cool for about 10 minutes before adding them to the quinoa bowl.

Combine the roasted vegetables with the quinoa mixture.

Add the remaining lemon juice and more olive oil to taste.

Add pine nuts to the mixture, reserving some for garnishing.

Garnish the salad with additional pine nuts and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary