Ingredients
Scale
- For the Salad Base:
- 1 tablespoon olive oil (plus extra for drizzling, optional)
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, stemmed, seeded, and diced
- 1 medium carrot, peeled and diced
- 1 medium zucchini, diced
- 1 cup uncooked quinoa, rinsed thoroughly under cold water
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon smoked paprika (or sweet paprika)
- Pinch of cayenne pepper or red pepper flakes (optional, for heat)
- 2 cups vegetable broth (low sodium preferred)
- 1 (15-ounce) can chickpeas, rinsed and drained
- ½ cup dried apricots, roughly chopped (or use raisins, chopped dates)
- Salt and freshly ground black pepper to taste
- For Finishing & Garnish (Optional but Recommended):
- ¼ cup slivered almonds or chopped pistachios, toasted
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
- Juice of ½ to 1 lemon (to taste)
- Extra virgin olive oil, for drizzling
Instructions
- Sauté Aromatics & Veggies: Heat the 1 tablespoon of olive oil in a large pot or Dutch oven with a tight-fitting lid over medium heat. Add the chopped red onion and sauté for 3-4 minutes, until softened. Add the minced garlic, diced red bell pepper, and diced carrot. Cook for another 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Bloom the Spices: Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, smoked paprika, and optional cayenne pepper to the pot. Stir well and cook for 1-2 minutes, until fragrant. This step, known as “blooming,” is crucial as it toasts the spices and intensifies their flavour.
- Add Quinoa & Broth: Stir in the rinsed quinoa, ensuring it’s well coated with the spices and vegetables. Pour in the vegetable broth and add the diced zucchini and rinsed chickpeas. Season generously with salt and freshly ground black pepper.
- Simmer to Perfection: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly with the lid, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is cooked (it will look fluffy and the germ will have spiralled out). Avoid lifting the lid during this time to keep the steam locked in.
- Rest & Fluff: Once cooked, remove the pot from the heat and let it stand, still covered, for 5-10 minutes. This allows the quinoa to steam further and become perfectly fluffy. After resting, remove the lid and gently fluff the quinoa mixture with a fork.
- Add Final Touches: Stir in the chopped dried apricots. If using, add the toasted slivered almonds (or pistachios), chopped fresh cilantro, chopped fresh parsley, and the juice of ½ a lemon. Taste and adjust seasonings as needed – you might want more salt, pepper, or lemon juice.
- Serve: Serve warm, at room temperature, or chilled. Drizzle with a little extra virgin olive oil before serving, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 400-450