Gemma Kitson submitted this beautiful salad recipe for #Your2015! “I found this one a few weeks ago and can’t stop eating it! Those aromatic moroccan flavours are usually a winter taste for me, but not anymore with this gem. I’ve been throwing it together on a Sunday and eating it all week long – by itself for lunch, and paired with some simple chicken breasts or as a side salad for my barbecued meat for dinners.” Here’s the recipe for you to try it yourself!
Ingredients
Spiced Quinoa
1/2 cup quinoa
3/4 cup salted water
1/4 teaspoon ground cumin
1/8 teaspoon ground paprika and coriander
Pinch each ground fennel seeds, anise seeds and cinnamon (optional, but totally delicious)
Salad
5 medium carrots
3 tablespoons extra virgin olive oil
Juice of one lemon
1/2 teaspoon local honey
2 tablespoons raisins or currants
1/4 cup raw almonds
Large handful each fresh parsley and coriander
Directions
Rinse the quinoa under cold water in a metal sieve for about 30 seconds. Add rinsed quinoa and water to a pot and season with salt. Add in spices. Cover and simmer for 12 minutes, then remove from heat and let sit with the lid on for another 5 minutes.
While the quinoa is cooking, ribbon or slice the carrots and place in a large bowl. Drizzle with olive oil, honey and lemon juice and set aside.
Fluff the quinoa with a fork, add to the carrots along with the raisins, almonds and fresh herbs (reserve a few for the final touch). Toss everything together with your fingertips or two forks and serve or refrigerate.
Recipe found on http://www.happyheartedkitchen.com/