Moroccan Quinoa Salad

This is another great Quinoa Salad that can serve as a main dish. I found it in a cookbook my parents got me for Christmas and only made very few tweaks. It's from the Looneyspoons Collection, which is both awesome and funny to read. It's Called the "Moroccan and Rollin Quinoa Salad" in there. While the list of ingredients may look daunting  - there's not a whole lot of work involved.


Moroccan Quinoa Salad

• 1 cup uncooked quinoa (don't forget to rinse in a fine mesh strainer)
• 2 cups vegetable broth
• ¼ cup dried currants (I often can't find currants unless it's Thanksgiving, so we use golden raisins)
• 1 tsp curry powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 tsp  honey
• 1 can chickpeas, drained 
• ½ cup finely chopped orange bell pepper
• 1/2 cup grated carrots ( I buy the shredded to save prep time) 
• 1/2 cup diced cucumber
• ¹⁄³ cup chopped green onions
• 1 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp minced fresh mint leaves
• freshly ground black pepper and kosher salt

1. Again I say, don't forget to rinse your quinoa. Then combine quinoa, broth, currants, curry, cumin, coriander, and some salt in a pot. Bring to a boil. Cover and simmer until liquid is gone - about 20-25 minutes.
2. Once cooled add in the rest of the ingredients and toss. The original recipe says to let it chill in the fridge for 2 hours. But honestly it's great as is if you don't have time for that. And the leftovers get plenty chilled and are perfect for lunch.

**Makes 4 servings as a meal
**1 on Bryce's dish scale. Pot, cutting board. Yum.