And it is. Cozy and complex, not only is it delicious for the grownups, it’s a fantastic way to introduce Moroccan flavours to the kids.
We stumbled upon this combination by accident — I was making the Mexican-style Quinoa and made way too much quinoa. The girls have been enjoying lots of dried fruits lately with our homemade granola and we happened to have Moroccan seasoning on hand from making this Chicken Tagine. Quinoa + dried fruits + Moroccan seasonings = delicious. Make enough to have leftovers. This tastes even better the next day.
Warm Moroccan Quinoa Salad, 2 ways
1 1/4 cups low-sodium chicken or vegetable broth
1 cup uncooked red quinoa
4 boneless, skinless chicken thighs, roasted, grilled or poached and shredded
1 cup roughly chopped dried apricots
1 cup pitted and chopped medjool dates
6 tbsp extra-virgin olive oil
1 tbsp Moroccan seasoning (see below)
juice of 1 lime
Prepare the quinoa by bringing the broth to a boil in a saucepan. Add the quinoa and simmer on medium-low, covered, for 15 min or so. The broth should be absorbed and the quinoa grains should be translucent and have little white rings.
Add the chicken, apricots, dates, olive oil, Moroccan seasoning and lime juice and combine well. Serve warm or cold. Refrigerates and reheats very well.