South American, Moroccan Summer Salad
Before the age of international travel, dinner time must have been considerably less exciting. If you lived in the remote outreaches of the Hebrides, it wasn’t all that likely that you’d be eating South American cuisine. Nowadays, the whole world is our larder and though “fusion” is a hackneyed term which we tend to avoid, we love mixing far-flung ingredients. This dish combines quinoa from South America, with the flavours of an exotic Moroccan tagine. The easiest way to have a foreign escapade, from the comfort of your own kitchen.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Carrot
1
Onion
1
Cherry Tomatoes
3
Dried Apricots
(Contains Sulphites)
2
Mint
¾
Quinoa
½
Ground Coriander
½
Tahini
(Contains Sesame)
½
Lemon
3
Greek Style Natural Yoghurt
(Contains Milk)
1
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees. Peel and chop the carrot into (roughly) 2cm chunks. Chop the onion in half through the root and then slice it (creating crescent shapes). Chop the cherry tomatoes in half and roughly chop both the apricot and the mint leaves into little bits.
Add the quinoa into a pan with 300ml of water and quarter of a tsp of salt. Bring it to the boil and gently simmer it for about 20 mins until the quinoa has soaked up all of the water. Once it has soaked up the water, we’ll move to step 6.
Mix the carrot and sliced onion with a tbsp of olive oil, a quarter of a tsp of salt, some pepper and the ground coriander. Cook the vegetables on the top shelf of the oven for around 20 mins, or until they are cooked through and a bit crispy.
Mix the tahini with two tsp of lemon juice and two tsp of olive oil. Tip: Taste the tahini and add a pinch of sugar if you want to lift the flavour.
Mix the yoghurt with a sprinkle of the fresh mint and a pinch of salt and pepper.
Once your quinoa has soaked up all of the water it’s ready to eat. If you have a bit of time though, lay it out flat on a baking tray, cover it with a clean tea towel and put it in the fridge. Cool quinoa has a great, fluffy texture.
Fluff up the quinoa using a fork and add this to your roasted vegetables, tomatoes, mint, apricot and pistachio. Pour over your tahini dressing and gently toss the ingredients together.
Serve your quinoa salad with a healthy topping of mint yoghurt.
