Saffron Middle Eastern Quinoa Salad
This easy Middle Eastern Quinoa Salad is made with fresh saffron quinoa, then tossed with tons of amazing vegetables like carrots, mint, spring onions and dates.
Servings: 8 side servings
Calories: 172kcal
Ingredients
- 1 cup uncooked quinoa
- 2 cups of water
- Pinch of saffron threads (about 16)
- Salt & pepper to taste
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup chopped Medjool dates (about 5)
- 1/4 cup sunflower seeds/pine nuts (or a mixture of the two)
- 1/4 cup chopped fresh mint
- Zest of 1 large lemon (about 2 tablespoons)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (optional)
Instructions
- Pour the quinoa into a small saucepan. Add water, saffron and a pinch of salt and pepper, and stir to combine. Bring the water to a boil, cover and reduce to simmer for 10 - 15 minutes until the water has been absorbed and the quinoa is fluffy. Allow quinoa to cool completely.
- Transfer the cooled quinoa to a large mixing bowl. Add the carrots, onions, dates, seeds, mint and lemon zest. Stir to combine. Drizzle on the olive oil and maple syrup and toss again. Season with salt and pepper, taste and adjust with more if needed.
Nutrition
Serving: 0.5g | Calories: 172kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 292mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1450IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg