We love Moroccan and Middle Eastern flavours plus bright vibrant salads with fresh herbs and, of course, a good serving of vitamins, minerals and plant-based protein. This dish ticks all the boxes.
Quinoa, pronounced ‘keen-wah’ is actually an ancient seed, not a grain, and is a complete protein supplying all the nine essential amino acids our bodies need. It’s high in fibre, vitamins and minerals including iron, is gluten free for coeliacs or those with intolerances, and is quick to cook. What’s not to love?
Ras el hanout means ‘top of the shop’ signifying the spice merchant’s best blend. It usually contains a dozen or more different spices and imparts a wonderful aromatic taste to the dressing. Tahini adds a creamy element and the finishing touch is the slightly tart, intensely lemony and salty tang of preserved lemon. So bear in mind you probably won’t want to add more salt.
The sweet potato, asparagus and pomegranate seeds (aka arils) give the salad a fresh festive look and these quantities fill a good-sized salad bowl. It’s a real crowd pleaser to take along to summer barbies. Feel free to vary the vegetables. Maybe try halved cherry tomatoes, diced red and/or green capsicum and pumpkin instead of sweet potato. If no fresh herbs on hand, throw in a handful of pepitas and perhaps some toasted pine nuts.
THE SALAD
300g quinoa (we use tricolour)
1100g water
2 medium (approx. 300-350g in total) sweet potato, cubed
2 bunches asparagus, sliced
Arils (seeds) from one pomegranate
½ bunch coriander, chopped
½ bunch mint, chopped
THE DRESSING
2 cloves garlic
¼ large or ½ small preserved lemon
50g EVOO
30g ACV
Juice of ½ lemon
2 tablespoons tahini
1 teaspoon ras el hanout
Preferably soak quinoa for 30 to 60 minutes and rinse, otherwise just rinse thoroughly. Pour water into TM bowl and weigh quinoa into simmering basket. Put sweet potato in Varoma dish, set in place and cover with lid. Cook for 15 min/Varoma/speed 4. Add asparagus to Varoma tray, set in place and cover with lid. Continue cooking for a further 5 min/Varoma/speed 4.
Remove cooked quinoa, sweet potato and asparagus. If cooked to your liking, rinse all in cold water to cool and place in serving dish. Add chopped fresh herbs.
Empty water from TM bowl and rinse. Add garlic and preserved lemon to bowl and chop 5 sec/speed 5. Scrape down sides and repeat. Add remaining ingredients and blend 10 sec/speed 6. Scrape down sides and repeat. Add dressing to salad ingredients in serving dish and stir gently but thoroughly to combine.
old chris new tricks 
Looks tasty