Week 9 – Moroccan quinoa salad

This one is great for making a big portion of salad for lunch throughout the week if you double up the quantities used here. It’s warmly spiced, without being too overpowering and full of colour and freshness from the pomegranates, apple and avocado. It’s taken from Madeleine Shaw’s “Ready, Steady, Glow”.

1 tbsp olive oil, 1 onion, 2 crushed garlic cloves, 1/2 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp allspice, 100g quinoa, 30g raisins, 250ml boiling water, juice of 1 lemon, 1 apple, 1 avocado, 1 pomegranate (or buy the ready packaged seeds if short on time, because there are better things to do with your time than de-seeding a pomegranate), 1 tbsp olive oil, salt and pepper.

  • Fry the onion in the oil for 3 minutes, add garlic and cook for another minute. Add the spices and a good pinch of salt and stir well.
  • Add the quinoa, raisins and boiling water and cook for at least 12 minutes on (lid on and stir half way), or until the quinoa has absorbed all the water.
  • In a bowl, slice or grate the apple into the lemon juice and finely slice the avocado and add to the apple.
  • Once quinoa is done, top with the avocado and apple, scatter over pomegranate, drizzle over some olive oil and season to taste.
  • I put this salad on a bed of baby spinach, because it’s the best salad leaf imho.


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