Moroccan Summer Salad

Nutrition per serving

Calories454 kcal
Protein12.2 g
Carbs66.1 g
Fats17.5 g
Saturated Fat2.3 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat4 g
Sugars16.9 g
Fiber11 g
Sodium87 mg

Ingredients

Carrot
Onion
Cherry Tomatoes
Fresh Mint Leaves
Quinoa
Ground Coriander (cilantro)
Lemon
Olive Oil
Olive Oil
Plain soy yogurt
Dried Apricot Halves
Preparations
1. Pre-heat the oven to 220 C (430 F)

2. Peel/chop carrot into 2cm pieces.

3. Peel/slice onion into half-moon shapes.

4. Halve the cherry tomatoes and apricots.

5. Chop the mint leaves.

Cooking Instructions
1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add the quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid has absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.

2. Place the carrots and onions in a mixing bowl with ½ a tbsp of olive oil, ¼ tsp of coriander and a pinch of salt (optional) and pepper. Mix to coat and tip out onto a baking tray. Roast near the top of the oven for about 10-15 minutes until tender and slightly crispy.

3. In small bowl, combine the tahini with a tsp of lemon juice and a tsp of olive oil. Set aside.

4. In another bowl, add the yoghurt, chopped mint and a pinch of salt (optional) and pepper to taste. Mix well to combine.

5. To prepare the salad, in a mixing bowl, add the cooked quinoa, roasted vegetables, apricots, tomatoes and mint. Pour the tahini dressing over the top and gently mix to combine.

6. Serve in a bowl with a dollop of the yoghurt dressing on top.