Morrocan Quinoa Salad
What You Will Need
Ingredients
- 1 zucchini, roughly chopped
- 1 red pepper, roughly chopped
- ½ red onion, roughly chopped
- 1 Tbsp. olive oil
- 1 cup water
- 1 cup veggie broth
- 1 cup quinoa
- ½ cup shredded carrots
- ¼ cup toasted almonds, slivered
- ¼ cup cilantro, plus more for garnish
- ¼ cup pomegranate arils
- ¼ cup chopped parsley
Seasoning
- 2 tsp. Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce
- 1 tsp. salt, plus more to taste
- ½ tsp. pepper, plus more to taste
- 1 tsp. ground cumin
- 1 tsp. coriander
- 1 tsp. cinnamon
- ¼ tsp. ground turmeric
Made with
Lee Kum Kee products
How to make it
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<a href="https://www.youtube.com/watch?v=IQZVChukRIs&feature=youtu.be">https://www.youtube.com/watch?v=IQZVChukRIs&feature=youtu.be</a>
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Preheat oven to 400°F.
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Add the chopped zucchini, red pepper, red onion, olive oil, Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce, 1/2 tsp. salt and 1/2 tsp. pepper together in a bowl and mix.
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Line a baking dish with olive oil and add in your veggies. Bake for 20-25 minutes until nicely roasted then take out and set aside.
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Cook the quinoa by adding water, veggie broth, cumin, coriander, cinnamon, turmeric and 1/2 tsp. salt to a pot. Bring to a boil then add in the quinoa and lower heat to low and simmer for 15 minutes. Take off heat and fluff with a fork.
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Place the cooked quinoa into a large mixing bowl with the roasted veggies. Top with carrots, toasted almonds, chopped cilantro, pomegranate arils, chopped parsley and salt and pepper. Mix all together. Serve on a plate and garnish with chopped cilantro.
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