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Moroccan Harvest Salad

BY ELIZABETH BORELLI

February 2014 032If you’re not familiar with the wonders of quinoa, it’s time to give this high-protein plant food a try!  Light, yet hearty, sprinkled with subtle hints of sweet, this exotically spiced quinoa salad not only tastes amazing, it’s a super simple one-dish meal.  Or serve it alongside a dish of beans and greens for a scrumptiously satisfying dinner.  Leftovers make a fabulous lunch throughout the week.

Ingredients:

  • 1 ½ cups quinoa (any color)
  • 2 ¼ cups water
  • 2 cups carrot chunks (peel on, ½-1” rounds)
  • 2 cups parsnip chunks (peel off, ½-1” rounds)
  • 1 cup tomato sauce (either BPA-free canned or jarred recommended)
  • ½ cup currants
  • 1 cup chopped kale (optional)
  • ¼ cup fresh parsley, chopped (optional)
  • ¼ cup chopped walnuts
  • 1-2 tsps. lemon juice
  •  1 tsp. cinnamon
  • ½ tsp. ground cumin
  • ½ tsp. ground ginger
  • 1 tsp. salt or to taste

Add water and quinoa to a large saucepan and bring to a simmer.  Cover and cook for 15 minutes before adding carrots, parsnip, currents and tomato sauce.  Bring back to a simmer and cook for 5 minutes longer until veggies begin to soften, and turn off the heat.  Add remaining ingredients and let sit covered for 8-10 minutes before serving.

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