Moroccan Spiced Lentil and Quinoa Salad with Harissa Vinaigrette
A flavorful and nutritious salad with a North African twist.
This salad is a delightful blend of spices, grains, and vegetables topped with a zesty harissa vinaigrette, perfect for a light yet satisfying meal.
- 1 h 20 min
- 4
- Intermediate
Ingredients
For the Salad
For the Harissa Vinaigrette
For the Spice Mix
Preparation
Cooking the Grains
Cook Quinoa
In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
Cook Lentils
In another saucepan, cover lentils with water, bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain.
Cool Grains
Let both quinoa and lentils cool.
Assembling the Salad
Combine Ingredients
In a large bowl, combine cooked quinoa and lentils with the red bell pepper, cucumber, red onion, parsley, and mint.
Ensure quinoa and lentils are fully cooled before combining to prevent wilting.
Make Vinaigrette
In a small bowl, whisk together harissa paste, olive oil, lemon juice, honey, salt, and pepper.
Toss Salad
Drizzle vinaigrette over the salad and toss gently to combine.
Prepare extra vinaigrette to adjust flavor later if needed.
Cooking Process
Toast the Spices
Heat a dry skillet and toast cumin and coriander seeds for better aroma, then grind.
Mix the Spices
Combine ground seeds with paprika, cinnamon, and cayenne in a small bowl.
Season the Salad
Sprinkle spice mix over the salad just before serving, mixing well.
Plating & Serving
Moroccan Spiced Lentil and Quinoa Salad with Harissa Vinaigrette
Moroccan Spiced Lentil and Quinoa Salad with Harissa Vinaigrette
Chilled Presentation
Serve the salad in chilled bowls and garnish with additional parsley and mint for a refreshing finish.