~ Moroccan Quinoa Salad ~
1 cup quinoa, cooked by absorption method
2 spring onions, finely sliced
1/2 red capsicum, finely diced
1/3 cup currants
1/3 cup pine nuts, dry toasted
finely chopped parsley
zest of 1 orange
salt and pepper
- Once the quinoa and pine nuts have been cooked, combine all the other ingredients in a bowl, up to the parsley, and mix well.
- Zest an orange and add to the bowl, then add the juice of the orange.
- Drizzle a little olive oil over the salad and then sprinkle with salt and pepper to taste - mix again to ensure all ingredients are well combined.
I'm sorry I can't give you a measurement for the olive oil. I have a bottle with a metal top that lets me drizzle more slowly than straight out of the oil bottle. I just drizzle 'til it feels right. You could also add in any other ingredients you enjoy, like avocado or celery...anything that can be finely diced I guess that seems to fit with the other flavours.
If I were eating meat I would have this for dinner paired with chicken fillets that had been rolled in dukkah and then pan fried.