Quinoa, almond and mint salad
Moroccan salads have a wonderful mix of flavours – sweet raisins, crunchy salted almonds and fresh herbs are an irresistible combination. Try this gluten free recipe from Green Kitchen Travels.
This version of a Moroccan-style salad is made gluten-free by using white protein-rich quinoa, cooked together with cinnamon. The recipe includes the process for marinating the zucchini and eggplant, but for a quicker version you can get them ready-marinated in glass jars from most food stores.
2 tbs cold-pressed olive oil, plus extra for grilling
1 garlic clove, crushed
1 tsp ground cinnamon
1/2 lemon, juiced
1 handful mint leaves
1 handful coriander leaves
2 avocados, diced
3 tbs brown or golden raisins
1 pomegranate, seeds scooped out and separated
100g almonds, toasted and salted
- To marinate the vegetables, preheat the oven to 200°C. Slice the eggplant and zucchini into thin rounds. Place on a grill rack in a baking tin and use a pastry brush to brush them lightly with oil on both sides. Sprinkle with salt and roast in the oven until soft and slightly burned on the edges (about 15 minutes – keep an eye on them, as they burn easily). Remove the vegetables from the oven and place in a bowl. Add the olive oil and garlic and set aside.
- Rinse the quinoa well in water and drain. Place in a saucepan and add the measured water, ground cinnamon and ½ teaspoon salt. Bring to the boil, reduce the heat immediately. Cover and simmer gently for 15–20 minutes.
- To assemble the salad, place the cooked quinoa in a large serving bowl and leave to cool slightly. Add the lemon juice, herbs, roasted vegetables, avocado and raisins and toss until everything is well combined.
- Garnish with the pomegranate seeds and almonds. Serve or store in the fridge in an airtight container for 3–5 days.
This is an edited extract from Green Kitchen Travels by David Frenkiel and Luise Vindahl Andersen published by Hardie Grant Books, $45, available in stores nationally. Photography: © Elisa Watson.