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Moroccan Quinoa Salad with Dressing

Ingredients
4 cups boiling salted water
2 cups quinoa (wash well)
3 tablespoons cumin powder
2 cloves garlic, minced
1 cup dried raisins, soaked in warm water until soft
1/2 cup chopped pecans

Dressing
Juice of 3 lemons
1/2 teaspoon salt
1/3 cup olive oil
1/4 cup roasted sunflower seeds for garnish

For the Salad
In a large pot, add the quinoa, cumin, and garlic to the boiling water. Return to a boil, reduce the heat to a gentle simmer, cover, and cook until all the water is absorbed, about 20 minutes. Put the quinoa in a bowl to cool. Drain the softened raisins and toss them into the cooked, cooled quinoa along with the pecans.

For the Dressing
In a small bowl, combine the lemon juice and salt. Whisk rapidly while slowly pouring in the olive oil. Whisk until well mixed. Toss the dressing with the salad and allow it to sit for at least 10 minutes. Toss the salad again before serving and garnish with roasted seeds.

Yield: 6 to 10

Nutrition Per Serving
CALORIES 387; FAT 19g (3g sat, 19g unsat); PROTEIN 8.5g; CARB 50g; FIBER 5.5g; CHOL 0mg

Adapted from The Color Code, 2002.

Tip
Quinoa (pronounced Keen-wah) is technically not a grain, it’s the seed of the Goosefoot plant, but it’s used as one because of its similarity in cooking. Since it’s high in fiber, quinoa is a fantastic substitute for refined grains such as white rice or pasta. You can also use it in addition to other great whole grains such as brown rice and cracked wheat.

Unlike most other grains, however, quinoa is high in protein – it contains all 8 essential amino acids needed for building muscle tissue, making it a ‘complete’ protein. Other grains only have a few of these amino acids.

Quinoa also contains calcium, iron, vitamin E, several of the B vitamins, and is an excellent source of fiber. Try it in soups, casseroles, and stews. Or add raisins and toasted, sliced almonds and have it as a side dish!

© Rachel Rodek, M.S., R.D., C.D.N., 2006.