Gluten-Free Moroccan Quinoa Salad with Spiced Lemon Vinaigrette

Allergens

N/A (excluding potential allergens in optional additions)

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1/4 teaspoon salt
• 1/2 cucumber, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa, water or vegetable broth, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, or until quinoa is tender and has absorbed the liquid. Remove from heat and let stand for 5 minutes, then fluff with a fork.
2. In a large mixing bowl, combine cucumber, bell peppers, parsley, and mint.
3. In a separate small bowl, whisk together olive oil, lemon juice, cumin, paprika, cinnamon, salt, and pepper.
4. Add cooked quinoa to the vegetables and toss gently to combine. Pour the spiced lemon vinaigrette over the salad and toss again until well combined.
5. Let the salad sit for 10 minutes before serving to allow flavors to meld together.

Chef’s Insight

Experiment with different herbs and spices to create your own unique flavor combinations.

Notes

Consider adding feta cheese or olives for additional flavor contrasts.