Moroccan quinoa salad

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I’ve been making the Moroccan chicken and couscousĀ salad from the Thermomix Recipe Community for some time now. What I love about it, is the fact that it allows me to make two meals at the same time so I don’t need to cook the next night!

However, I often just make the salad on its own. Either as a side dish or with the chicken as a good meal for us.

I offered to make a salad when we went to a BBQ lunch recently and thought this was the perfect option to take. Well until I woke up and realised I had no cous cous! I had decided not to buy any more when I used up the last lot as I was slowly phasing out gluten containing grains from the pantry.

So it has become a quinoa salad in our house now! And because I had to make allowances for a nut allergy, I made the ‘pesto’ dressing without the cashews and it was just as nice.

I usually grill the chicken and bake the pumpkin as I think it tastes much better than steaming it in the varoma as per the original recipe but you could do either really (I’ve included the alternative in the recipe notes).

Given it was a hit, I thought I’d share it with you all to enjoy.

It may look like lots of steps but its isn’t too bad. Trust me, I hate recipes with too many steps! I bake the pumpkin in the oven, grill the chicken on the George Forman grill and cook the quinoa in the Thermomix all at the same time. And whilst that’s happening, I chop up the salad ingredients. When the quinoa is done, the dressing can be made in the Thermomix in seconds and then the chicken shredded (again in seconds). Most of the time is hands off.

Try itĀ and let me know what you think!

Print Recipe
Moroccan quinoa salad
A beautiful looking salad full of wholefoods and bursting with flavour. Perfect as a side dish or meal in itself.
Course Salads
Prep Time 10 minutes
Cook Time 40 minutes
Servings
as a side dish
Ingredients
Capsicum and sundried tomato dip
Salad
Course Salads
Prep Time 10 minutes
Cook Time 40 minutes
Servings
as a side dish
Ingredients
Capsicum and sundried tomato dip
Salad
Instructions
Quinoa
  1. Thoroughly rinse quinoa or soak for 30 minutes if time permits.
  2. Add water to the Thermomix bowl. Pour quinoa into simmer basket and place into bowl. Cook on Varoma temperature, 18 minutes, Speed 3.
  3. Once cooked, add quinoa to Thermoserver to keep warm.
Pumpkin and/or sweet potato
  1. Preheat oven to 190 degrees celcius.
  2. Place pumpkin and/or sweet potato in an baking dish and drizzle with olive oil.
  3. Bake in oven for 40 minutes or until cooked. Remove, set to side and allow to cool.
  4. Add to Thermoserver with quinoa
Chicken (optional)
  1. Preheat grill
  2. Once grill is heated, place the chicken on grill and cook for 12 to 15 minutes or until cooked through, turning once.
  3. Place aside to cool
  4. Chop into cubes once cooled and add to a clean Thermomix bowl. Shred for 5 seconds on Speed 5, Reverse.
  5. Add to Thermoserver with quinoa and pumpkin and/or sweet potato
Capsicum and sundried tomato dip
  1. Place all ingredients for the dip into the bowl. Turbo for 1 second 4 - 5 times, or until a rough yet evenly chopped consistency is achieved. Scrape down sides of mixing bowl with spatula and repeat if necessary.
  2. Add to Thermoserver with quinoa, pumpkin and/or sweet potato and chicken and mix thoroughly
Assembling the salad
  1. Add chickpeas, mint, spring onion, spinach, cranberries and apricots to Thermoserver and mix to combine
Recipe Notes

If you want to steam the chicken and pumpkin and/or sweet potato whilst the quinoa is cooking to save time and steps you can. Just put them in the Varoma and place on top of the bowl before cooking the quinoa. The steam will cook them too.

For convenience, I use canned chickpeas for this (BPA free can of course) but you can soak and cook your own as well.

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