Morrocan Style Quinoa Salad

The weather is getting warmer and there are definite signs of Spring here on the Southern end of the Island this week.  Daffodils, Snow Drops, and Rhododendrons are blooming and I also saw some cherry blossoms on our Sunday afternoon outing.  

So, The Captain has decided to barbecue a piece of salmon for dinner tonight.  I wanted something special to go along with it and came up with this quinoa salad.  It does need to be served cold, so make sure you prepare it early enough to allow some chilling time in the refrigerator.

Originally I thought I would use raisins but decided to use dried cranberries at the last minute.  They go so well with oranges, and are pretty, too! (See my Orange Cranberry Salsa from an earlier post.) If you like, you could use this dish as a main course, add almonds or cashes for protein and forget the salmon altogether... mmm.  I think I will try that!

Of course you can double or triple the ingredients, as you like.

Moroccan Style Quinoa Salad
Makes 2 servings

• 1/2 cup quinoa
• 1 cup water
• 1 large orange, peeled and cut into small pieces
• 2 Tbs dried cranberries
• 2 green onions, trimmed and sliced
• dashes of cumin and oregano
• 2 tsp olive oil
• 2 Tbs lemon juice
• salt and pepper to taste

1. Put the quinoa and water into a medium saucepan over HIGH heat.
2. Cover and bring to a boil, then reduce heat and cook for 15 minutes or until water has been absorbed and the quinoa is tender and has sprouted tails.
3. Remove from heat and allow to rest for 5 minutes.
4. Put the cooked quinoa into a bowl and allow to cool for about 15 minutes.
5. Meanwhile prepare the other ingredients... be sure to remove and use the zest from the orange before you peel and cut it.
6. When quinoa has cooled, mix in the rest of the ingredients, cover and refrigerate until dinner. 
7. Divide between 2 plates and serve cooked salmon fillets on top. 

Per serving, not including salmon.
Weight Watchers P+ = 7.
Calories 248; Protein 6g; Carbohydrate 46g; Fat 8g; Fibre 7g.

Place the quinoa and water into a saucepan with a lid and cook at a gentle rollling boil for 15 minutes.

After it has rested, covered, for 5 minutes, fluff with a fork and put into a bowl to cool.

 

Quinoa sprouts a 'tail' when it has cooked sufficiently.

While the quinoa cools, wash, dry and zest the orange with a small grater or zester tool.

Cut away the peel a bit at a time.

Cut away as much pith and peel as you reasonably can, without wasting too much of the orange flesh.

Cut the orange into uniform chunks.

After the quinoa has cooled to room temperature add the orange and other ingredients.  Mix well, cover, and refrigerate till serving time.

To serve, divide the salad between two plates....

then top with a piece of barbecued salmon, and garnish with orange slices, if you like.



Printable Recipe