Moroccan Quinoa

Moroccan Quinoa

Serves 6

2 tomatoes, chopped                                 
1 Lebanese cucumber, chopped                            
1 red capsicum, chopped                                      
4 spring onions, finely sliced
1 cup (250g) uncooked quinoa                                                      
1 x 400g can of chickpeas, no added salt, drained

2 tbsp extra-virgin olive oil
Juice of 1 lemon
½ tsp cumin
½ tsp ground coriander
½ tsp ground ginger
 ¼ tsp paprika
A pinch tumeric
A pinch cinnamon


  1. Rise quinoa under running water and place in a saucepan with 2 cups of water Bring to the boil.  Lower heat, cover & simmer until water is absorbed (about 15 mins). Leave to cool slightly.
  2. To make the dressing, combine olive oil, lemon juice and spices.
  3. Add vegetables and chickpeas to the cooled quinoa. Pour over dressing and toss to coat well.