Active Time
30 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 8

How to Make It

Step 1    

In a medium saucepan, combine the quinoa with the ginger, ras el hanout, 1/2 teaspoon 
of salt and 3 cups of water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 15 minutes. Fluff with a fork and let cool slightly; discard the ginger. Cover and refrigerate for 1 hour.

Step 2    

In a large bowl, whisk the olive oil with the honey and the lemon zest and juice. Season with salt and pepper. Add the quinoa, apple, cucumber, bell pepper, 1 cup of tomatoes and the mint leaves. Season with salt and pepper. Garnish with more halved tomatoes and serve with lemon wedges.

Chef's Notes

Ras el hanout, a North African spice mix, is available 
at specialty food stores 
and from kalustyans.com.

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