• Recipe Morrocan Quinoa Salad

Morrocan Quinoa Salad

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

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Preheat oven to 400°F.
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.
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. 
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. 
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.