Moroccan quinoa salad with tangelo, almonds, grilled pumpkin, tofu and baby leeks. Start by rinsing 1 cup quinoa and boiling with a cinnamon quill and 2 cups water (next time I’m going to add orange zest too), I’m going to have some of this quinoa in my porridge tomorrow, so I didn’t add stock, otherwise I would have done for extra flavour. Meanwhile, squeeze one orange, add sesame oil, chopped rosemary, mustard, agave and ras el hanout spice mix to make a dressing. The spice mix contains turmeric, cumin, coriander, ginger, cardamon, caraway, salt, fennel, cayenne, sweet paprika, allspice, cinnamon and nutmeg- so feel free to use all or any of those spices instead.
Use this mix to marinate pumpkin, smoked tofu and baby leeks (I got some in my fairfood box this week). I cooked mine on a sandwich press, but you could also grill or BBQ.
When the quinoa is done (the pack said 10 min- but it felt like longer). Squeeze another orange over it and add some olive oil.
Mix in some baby spinach, fresh basil, capsicum and tangelo, plus any leftover marinade. Drizzle with pomegranate molasses, top with the grilled tofu, vegies and almonds and enjoy!
