Moroccan Quinoa, Chickpea and Hemp Seed Salad

Serves 6 / Gluten-free / Vegan (if vegetable stock used)

Moroccan quinoa salad Photo: Kelly Gibney

Ingredients 

• 1 cup quinoa
• 2 cups chicken or vegetable stock
• 1 medium onion, dined
• 3 garlic cloves, finely diced
• ½ teaspoon fennel seeds
• 2 teaspoons ground cumin
• ½ teaspoon garam masala
• ½ teaspoon smoked paprika
• ¼ cup hemp seeds
• 1 x 400g can chickpeas, drained and rinsed well
• Zest of 1 lemon
• 2 medium carrots, peeled and cut using a julienne peeler (can also grate)
• Juice of 2 lemons
• 6 dates, diced
• ⅓ cup pistachio nuts, roughly chopped
• Large handful fresh parsley, roughly chopped
• 1 tablespoon fresh thyme leaves
• Sea salt and cracked black pepper
• Olive oil for sautéing
• To serve: sliced avocado to top (optional), additional hemp seeds, fresh herbs to garnish

Method

Place the quinoa and stock in a medium saucepan and bring to the boil. Reduce to a simmer and cook with a lid slightly ajar for 12-15 minutes until tender and the liquid has been absorbed. Remove from heat. Place the lid on tightly and leave to sit for 5 minutes. Remove lid, fluff up the quinoa with a fork and set aside until ready to use.
 
Heat a generous glug of oil in a sauté pan over a medium heat. Add the onion and garlic. Cook gently, without browning, for 8-10 minutes until tender and translucent. Add the fennel seeds, cumin, garam masala and smoked paprika. Cook for a further 1 minute, adding additional oil if needed. Add the chickpeas and lemon zest. Cook for another few minutes. Stir through the quinoa and the hemp seeds. Season generously with sea salt and cracked black pepper.

Remove from the heat and leave to cool for 10 minutes before adding the carrot, lemon juice, dates, pistachios, parsley and thyme.
 
Top with the avocado (if using) just prior to serving. Garnish with extra hemp seeds and fresh herbs.