This salad came from me being unable to decide on what salad to make for a potluck. I narrowed it down to a feta pear Greek style and a Moroccan. So I just took the best of both and tossed it in a bowl. So is born the Gorroccan Quinoa Salad.
1 cup quinoa (uncooked)
2 cups water
1/3 cup fresh squeezed lemon juice
3 tablespoons of olive oil
1/2 teaspoon of sugar
1 teaspoon sea salt
3 teaspoons cumin
1.5 cups black beans (rinsed)
1.5 cups corn (I just tossed frozen in)
1/2 a small red onion finely sliced then chopped
1 pint cherry tomatoes quartered
1 barlette pear chopped
1 cup crumbled feta
1/4 cup chopped fresh cilantro (coriander)
1/4 cup chopped fresh mint
1 cup toasted slivered almonds
Bring water to a boil in medium sauce pan, add quinoa. Reduce heat and cook until soft.
In small bowl combine oil, lemon juice, sugar, salt, cumin. for your dressing. Set aside.
Add all other ingredients except herbs and almonds to cooked quinoa.Drizzle with dressing and toss well. Refrigerate
Add herbs and right before serving. Because mine was a potluck I just set the herbs and almonds on top to stir in right before serving. Add some warmed buttered pita for a great meal.