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Campbell River, BC
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Category: recipes

Moroccan quinoa saladIngredients:

  • 1 and ½ cups quinoa
  • 3 cups water
  • 1/4 cup olive oil
  • juice from one lemon
  • 4 teaspoons cumin
  • 3 teaspoons curry powder
  • 3 teaspoons cinnamon
  • 1 and 1/2 tsp cardamom
  • 5 green onions, chopped thinly
  • 2 cups cashews
  • 1 and 1/2 cups dried apricots

Preparation:

Cook 1 and 1/2 cups quinoa in 3 cups water as you would rice. It should take about 20 minutes. Transfer to a bowl and refrigerate until cool. Toss all the above ingredients with the chilled quinoa and serve. You may want to season it with a bit of Celtic sea salt.