While searching for something to whip together for dinner, and as a way to use up a bunch of fresh herbs I had on hand, I came up with this recipe and was extremely pleased with the results! I've made it several times since and my family loves it! Very light and flavorful! Enjoy as is or serve along with grilled chicken.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the cumin, ginger, and cinnamon. Cook until fragrant, about 1 minute more. Add the chicken broth and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 20 minutes.

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  • Meanwhile, place raisins in a bowl and cover with hot water. Soak until the raisins soften and plump up, about 15 minutes. Drain and set aside.

  • Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans, raisins, carrots, parsley, basil, and mint. Serve at room temperature or chilled.

Nutrition Facts

575.1 calories; protein 17.4g 35% DV; carbohydrates 104.9g 34% DV; fat 12.3g 19% DV; cholesterolmg; sodium 440.6mg 18% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2011
This is very good but I'd recommend waiting to eat it until the second day. The tastes blend so much overnight and it really ends up taisting amazing. I used regular quenoa instead of red and it was just great! We liked it on day one and LOVED it on day two!! Read More
(26)

Most helpful critical review

Rating: 2 stars
09/20/2011
Definitely don't cook the Quinoa with the sautéed onion, add it later. Read More
(6)
14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/15/2011
This is very good but I'd recommend waiting to eat it until the second day. The tastes blend so much overnight and it really ends up taisting amazing. I used regular quenoa instead of red and it was just great! We liked it on day one and LOVED it on day two!! Read More
(26)
Rating: 4 stars
12/13/2011
As written the recipe is good/ok - with some changes it can be a five star - add 1/4 c. toasted pine nuts (toast by cooking at 350 for about 8 minutes) and add a oil/vinegar mix before cooling/chilling - I use 3 tablespoons white wine vinegar and 6 tablespoons olive oil - mix and add - it's wonderful - very much like a cous-cous salad found here - but with healthier quinoa - I used regular quinoa as the red is difficult to find. Thanks so much for the recipe! Read More
(15)
Rating: 5 stars
09/07/2011
I made this to take to a picnic. It was delicious and pretty quick to make. I mixed red and regular quinoa and yellow and flame raisins. I agree that it is better after allowing the flavors to mingle a while. Read More
(8)
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Rating: 2 stars
09/20/2011
Definitely don't cook the Quinoa with the sautéed onion, add it later. Read More
(6)
Rating: 4 stars
06/16/2013
I made a few tweaks to this recipe and I think it turned out really well. First I am a vegetarian so I cooked the quinoa in veggie stock. I also added a spoonful of Better Than Bouillon No Chicken Base. I also cooked the quinoa separately from the rest. When I make this again I will also not use as much quinoa. I ended up having some leftover that I will have to use for something else. I would try to start with 1 1/2 cups to start. I sauteed fresh garlic shallots and fresh minced ginger. I also drained the chick peas and added them to the pan with the garlic shallots and ginger to cook them a bit. I added the cinnamon and cumin cooked everything for a few minutes then added the cooked quinoa. I didn't have any mint but I used fresh sweet basil and parsley. I also had about a cup of yellow raisins (which I plumped with hot water as the directions said). I mixed everything in to the pan with the quinoa shallots and spices and let it simmer for a few minutes. Shredded raw carrots were added. I also added a tablespoon or so of extra veggie broth while everything was in the pan to give it a little more flavor. Definitely don't skip the lemon juice either. I think it ties the whole thing together nicely. I only had a spoonful while it was still warm but already it tastes awesome. I'm sure once it chills and the flavors meld a bit more it will be a new favorite. Thanks for the recipe! Read More
(2)
Rating: 5 stars
04/14/2014
I find that 1 cup of quinoa is enough. I always rinse the quinoa thoroughly and then roast in a pan without oil or anything first. In a pot cook as prescribed. I did the recipe as written and added diced red pepper and a few table spoons of oil. YUMMY!!! Read More
(1)
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Rating: 3 stars
10/08/2018
I usually like quinoa/Moroccan recipes but I probably won t repeat this one. It was okay for a healthy lunch but I didn t like the almost-raw carrots and the cinnamon was too strong for my liking. Read More
Rating: 5 stars
03/04/2016
Delicious. Made it for my lunches last week and it was great. I would serve this to company. Read More
Rating: 4 stars
06/11/2012
Recommend 2 to 1 or 3 to 1 fuid to couscous Read More