Wednesday, March 20, 2013

Moroccan Quinoa Salad

I moved into a new apartment at the beginning of March and have been slowly getting everything arranged and settled into its, and my, new home. I feel like it has come together and had a few girlfriends over Friday night for a small housewarming party!

My new digs are close to a fun downtown area with a couple fun bars my friends and I know and love, so we figured a little dinner followed by dancing was in order! To fuel up for a fun night of music that was straight out of middle school, we noshed on moroccan quinoa salad with some chicken paired with a lovely red wine and followed it up with a few brownie bites. :) All in all, it was a wonderful Girl's Night Out.

I ate the leftovers as lunch on Monday. They may have been even better as leftovers, the flavors really got a chance to settle after being in the fridge for a few days.

Moroccan Quinoa Salad (Serves 6), ~20 minutes

Ingredients:
1 T  EVOO
1 clove chopped garlic
1 1/4 C quinoa
1 1/2 cups chopped kale
1 1/4 C seedless raisins
1/2 t ground cinnamon
1 T rosemary leaves, crushed (I used my fingers to crush the leaves, it doesn't take too much force)

Directions
Mix quinoa with equal parts water, bring to a boil and then cover and simmer for 15 minutes (or according to package), while that is cooking...
In a sautee pan, heat the EVOO
When oil is hot, add garlic and quinoa, stirring for about 5 minutes
Add raisins and seasonings, continue cooking for 5 minutes
Reduce heat to low until quinoa is finished
Add quinoa to pan and heat over medium-low for about 5 minutes

Nutritional Information (I got this by entering the ingredients in MyFitnessPal)
270 cal,  5g fat, 54.5g carbs, 6.6g protein

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