Warm Middle Eastern Quinoa Salad Recipe

Name: Warm Middle Eastern Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dash Truffle Infused Olive Oil; 1 can (28 Oz. Size) Chickpeas, Drained But With Half The Liquid Reserved; 1 pound Butternut Squash, Diced; 3 cups Packed Kale Leaves, Roughly Chopped; 1 cup Dried Apricots; 1 cup Currants; 1/2 teaspoons Minced Garlic; 2 pinches Truffle Sea Salt; 1/2 teaspoons Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Turmeric; 1/2 teaspoons Coriander; 1 cup Chopped Walnuts; 1 dash Blueberry Balsamic Vinegar; 1/4 cups Apple Cider Vinegar; 1/4 cups Vegetable Stock; Chopped Fresh Cilantro, For Garnish (optional); 2 cups Vegetable Stock; 1/4 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1/4 teaspoons Turmeric; 1/4 teaspoons Coriander; 1 pinch Salt; 1 cup Plain Uncooked Quinoa

Servings: persons

1 dash Truffle Infused Olive Oil
1 can (28 Oz. Size) Chickpeas, Drained But With Half The Liquid Reserved
1 pound Butternut Squash, Diced
3 cups Packed Kale Leaves, Roughly Chopped
1 cup Dried Apricots
1 cup Currants
1/2 teaspoons Minced Garlic
2 pinches Truffle Sea Salt
1/2 teaspoons Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Turmeric
1/2 teaspoons Coriander
1 cup Chopped Walnuts
1 dash Blueberry Balsamic Vinegar
1/4 cups Apple Cider Vinegar
1/4 cups Vegetable Stock
Chopped Fresh Cilantro, For Garnish (optional)
2 cups Vegetable Stock
1/4 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoons Turmeric
1/4 teaspoons Coriander
1 pinch Salt
1 cup Plain Uncooked Quinoa

1
1.
2
Heat the olive oil in a large rondeau pan over medium high heat.
3
Add the chickpeas, the reserved liquid from the can and the butternut squash and let them simmer together for 2-3 minutes.
4
2.
5
Add in the kale leaves, dried apricots, currants, garlic, salt, cinnamon, nutmeg, turmeric, coriander, walnuts, blueberry balsamic vinegar, apple cider vinegar and vegetable stock.
6
Give the mixture a stir and turn the heat to low.
7
Let it all meld together for 15 minutes.
8
3.
9
In the meantime, prepare the quinoa.
10
In a small pot bring the vegetable stock to a boil.
11
While it is heating add the cinnamon, nutmeg, turmeric, coriander and salt for flavor.
12
Once the stock is boiling, pour the quinoa into it and give it a stir.
13
Cover the pot and turn the heat to low.
14
Let the quinoa cook for 12-15 minutes, until the liquid is absorbed and quinoa is tender.
15
4.
16
When the quinoa is done cooking, transfer it into the pan with the rest of the salad mixture and toss it all together.
17
Then just scoop it into bowls and top it with a sprinkle of chopped fresh cilantro.
18
Enjoy!

1446

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 dash Truffle Infused Olive Oil, 1 can (28 Oz. Size) Chickpeas, Drained But With Half The Liquid Reserved, 1 pound Butternut Squash, Diced, 3 cups Packed Kale Leaves, Roughly Chopped, and more.

Yes, Warm Middle Eastern Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Middle Eastern Quinoa Salad

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