Moroccan Summer Salad
Nutrition per serving
Calories | 573 kcal |
Protein | 17.9 g |
Carbs | 77.5 g |
Fats | 22.9 g |
Saturated Fat | 3.5 g |
Monounsaturated Fat | 12.2 g |
Polyunsaturated Fat | 6.1 g |
Sugars | 10.5 g |
Fiber | 13.2 g |
Sodium | 112 mg |
Ingredients
Carrot | |
Onion | |
Cherry Tomatoes | |
Fresh Mint Leaves | |
Quinoa | |
Ground Coriander (cilantro) | |
Lemon | |
Pistachio Nuts | |
Olive Oil | |
Olive Oil | |
Yogurt (whole milk) |
Preparations
1. Pre-heat the oven to 220 C (430 F)
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.
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 1 1/2 cups 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.
1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring 1 1/2 cups 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, pistachios, 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.