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Warm Middle Eastern Quinoa Salad - olive oil

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Categories:
olive oil chickpeas butternut currants garlic salt cinnamon nutmeg turmeric Coriander walnuts vinegar apple cider vinegar vegetable stock fresh cilantro vegetable stock cinnamon nutmeg turmeric Coriander salt quinoa
Viewed: 41 - Published at: 3 years ago

Ingredients

  • 1 dash Truffle Infused Olive Oil
  • 1 can (28 Oz. Size) Chickpeas, Drained But With Half The Liquid Reserved
  • 1 pound Butternut Squash, Diced
  • 3 cups Packed Kale Leaves, Roughly Chopped
  • 1 cup Dried Apricots
  • 1 cup Currants
  • 1/2 teaspoons Minced Garlic
  • 2 pinches Truffle Sea Salt
  • 1/2 teaspoons Cinnamon
  • 1/2 teaspoons Nutmeg
  • 1/2 teaspoons Turmeric
  • 1/2 teaspoons Coriander
  • 1 cup Chopped Walnuts
  • 1 dash Blueberry Balsamic Vinegar
  • 1/4 cups Apple Cider Vinegar
  • 1/4 cups Vegetable Stock
  • Chopped Fresh Cilantro, For Garnish (optional)
  • 2 cups Vegetable Stock
  • 1/4 teaspoons Cinnamon
  • 1/4 teaspoons Nutmeg
  • 1/4 teaspoons Turmeric
  • 1/4 teaspoons Coriander
  • 1 pinch Salt
  • 1 cup Plain Uncooked Quinoa

Method

  • 1.
  • Heat the olive oil in a large rondeau pan over medium high heat.
  • Add the chickpeas, the reserved liquid from the can and the butternut squash and let them simmer together for 2-3 minutes.
  • 2.
  • Add in the kale leaves, dried apricots, currants, garlic, salt, cinnamon, nutmeg, turmeric, coriander, walnuts, blueberry balsamic vinegar, apple cider vinegar and vegetable stock.
  • Give the mixture a stir and turn the heat to low.
  • Let it all meld together for 15 minutes.
  • 3.
  • In the meantime, prepare the quinoa.
  • In a small pot bring the vegetable stock to a boil.
  • While it is heating add the cinnamon, nutmeg, turmeric, coriander and salt for flavor.
  • Once the stock is boiling, pour the quinoa into it and give it a stir.
  • Cover the pot and turn the heat to low.
  • Let the quinoa cook for 12-15 minutes, until the liquid is absorbed and quinoa is tender.
  • 4.
  • When the quinoa is done cooking, transfer it into the pan with the rest of the salad mixture and toss it all together.
  • Then just scoop it into bowls and top it with a sprinkle of chopped fresh cilantro.
  • Enjoy!

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