26 Aug Persian-Spiced Quinoa Salad
Quinoa, which is cooling and a little dry, is great for pitta dosha and summer salads. Here, I have incorporated Persian-inspired ingredients to add some zest and round out the energetics for all doshas. The addition of chickpeas boosts the protein content, making it a healthy, balanced main-dish vegetarian meal. For carnivores, serve it as a side dish with Broiled Paprika Chicken. You can serve this warm or chilled.
Serves 2 (as a side dish)
⅓ cup white couscous, rinsed
Water for cooking couscous
⅓ cup cooked chickpeas
½ teaspoon cumin powder
½ teaspoon chili powder
¼ teaspoon Himalayan Salt
¼ teaspoon crushed black pepper
½ teaspoon grated orange zest
2 dried apricots, chopped
2 tablespoons scallions, sliced thin on the diagonal
1 large mint leave, julienned
1 tablespoon pine nuts, toasted
1 tablespoon lime Juice
½ tablespoon olive oil
Pinch Himalayan salt and crushed black pepper
In a medium pan, add the couscous and enough water to cover quinoa by ½ -inch. Bring to a boil over high heat. Reduce heat to low. Cover and simmer for 10 minutes or until couscous is done. It will be chewy and little “sprouts” will emerge from the grain. Drain. Cool for 15 minutes. Transfer to a large bowl.
Spice Mix: While the couscous is cooling, prepare the spice mix. In a medium bowl, combine the cumin, chili, salt, pepper and orange zest.
Add the apricots, scallions, mint and pine nuts to the spice mix.
In a small bowl, whisk together the lime juice, olive oil, salt and pepper. Use a wooden spoon and combine the lime juice mixture with the couscous. Toss in the spice mixture. Serve warm or cover and transfer to the refrigerator to chill and serve cold.
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