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Moroccan Quinoa Medley
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Reviews
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By:
James L. Caan
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Moroccan Quinoa Medley Recipe is Middle Eastern inspired and uses quinoa, chicken stock, tomatoes, chickpeas, carrot, mint, lemon juice, cheese, cumin and pine nuts and is delicious with grilled chicken or salmon burgers.
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INGREDIENTS
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1 cup uncooked quinoa, rinsed
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2 cups low-sodium chicken stock
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12 cherry tomatoes, halved
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1 cup cooked chickpeas (can use low-sodium, canned chickpeas; rinse first)
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1/2 cup shredded carrot
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2 tbsp chopped fresh mint
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2 tbsp fresh lemon juice
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2 oz goat cheese crumbled
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1/2 tsp sea salt
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freshly ground pepper
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1 tsp cumin
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2 tbsp extra virgin olive oil
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2 tsp pine nuts
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DIRECTIONS
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1:
In a heavy-bottom saucepan combine quinoa and stock and bring to boil over medium-high heat. Reduce heat and simmer on medium-low about 12 minutes until quinoa is soft, and liquid is absorbed.
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2:
In a large bowl combine cooked quinoa, tomatoes, chickpeas, carrot, mint, lemon juice, goat cheese, salt, pepper, cumin, and olive oil. Mix thoroughly.
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3:
Sprinkle pine nuts on top, and serve dish warm or at room temperature.
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4:
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