Moroccan Salad Bowl
by Danielle Valdez
Quick. Easy. A bit adventurous. This recipe is great to spice up your one-bowl meals with a little savory-sweet combo.
Here’s my take on Joanne’s Moroccan style pilaf:
For the grains
- 1/2 cup red quinoa
- 1/2 cup bulgur (exclude and double quinoa for gluten-free)
- 1 cup water
For the topping
*Measurements for 1 serving, easily doubled
- 1 tsp grapeseed oil
- 2 shallots, thinly sliced
- 2 garlic cloves, crushed
- handful sliced raw almonds
- handful dried black currants
- 1/2 tsp cinnamon
- 1 tsp raw honey (maple syrup for vegan)
For the salad
- 1-2 handful(s) mixed greens
- Place quinoa, bulgur and water in a medium saucepan. Bring to a boil. Cover and let simmer for 10-15 minutes.
- Heat grapeseed oil in a medium pan over medium/low heat. Add shallots and garlic, cook for about 5 minutes, stirring occasionally (If using onions instead of shallots, let them cook until golden brown before adding garlic). Add almonds and currants. Cook for 1-2 minutes, careful not to overcook currants as they will get hard and chewy. Stir in cinnamon until evenly coated. Stir in honey and remove from heat.
- Combine about 1/3 of the grain blend, the mixed greens, and the topping in a bowl. Let the heat from the grains wilt the greens as you mix them together.
- Serve warm.