Moroccan Quinoa Salad

Add whatever dried fruit and nuts you have.

In a health food magazine, Fresh Juice, I saw a photo to an appetizing salad, allegedly, Rachel Adam's favourite when in Toronto, served in Q&B Canteen. This salad has a great balance of flavors! It is recommended as both a side dish and a salad, but I found it to be the tastiest when served cold. Also, I made twice the dressing to make the quinoa moist enough. 2 cups yield a lot of salad, divide the measurements by two for a company of 6 adults. Enjoy!

Serving size: 12
Cooking time:  45 minutes

• 3-1/2 cups cold water
• 2 cups dry quinoa
• 1 lemon juice and zest grated (a little orange juice is nice too)
• 2 oz extra virgin olive oil
• 1 cup toasted nuts, your favourite or a mix cashew, pine nut, almond, hazelnut and pecan
• 1 cup mixed dried fruits: apricot, cherry, cranberry, raisins and dates
• 2 tbsp mixed chopped fresh herbs: lemon balm, rosemary, chive and parsley
• 1/2 tsp mixed spices: equal parts ground cinnamon, ground cloves, star anise, and nutmeg. Add more or less depending on your taste preference
• Kosher salt and fresh ground black pepper, to taste

1. Cook quinoa according to instructions, remove from heat and allow to sit covered for 5 minutes. When cool, fluff gently with a fork. (The quinoa can be made ahead of time and refrigerated.)

2. Just before serving, mix the quinoa, lemon juice, olive oil, toasted nuts, dried fruits, herbs and spices. Adjust seasoning with salt and fresh cracked black pepper.

3. Sprinkle extra toasted nuts on top and if you have extra herbs, garnish the salad for a more finished look. This makes a great side dish room temperature or served hot.