Recipes

Name: Moroccan Spiced Walnut/Date Quinoa Salad
Prep time: 25 min
Cook time: 5 min
Yield: 6 Servings
Ingredients: 1 1/2 cup traditional or pearl quinoa; 2 1/4 cups vegetable or chicken broth; 1 tablespoon tahini sesame paste; 1/2 teaspoon corlander; 1/2 teaspoon cumin; 1/2 teaspoon turmeric; 1 1/2 cup Fisher® Walnut Halves and Pieces; 1/4 cup olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons fresh squeezed orange juice, plus 1 teaspoon zest; 1 tablespoon honey; 1 teaspoon minced garlic; 1/8 teaspoon ground black pepper; 1/8 teaspoon ground cayenne pepper; 3/4 cup coarsely chopped dates; 1/2 cup chopped parsley; For food safety, gently rub produce under cold running water.

Moroccan Spiced Walnut/Date Quinoa Salad

Salads, Walnuts

Yield: 6 Servings
Prep Time: 25 Mins.
Cook Time: 5 Mins.
It’s a little sweet, a little spicy, and has a ton of flavor! The Fisher® Walnuts really add a filling crunch to this hearty dish.

Ingredients

1 1/2 cup traditional or pearl quinoa
2 1/4 cups vegetable or chicken broth
1 tablespoon tahini sesame paste
1/2 teaspoon corlander
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 1/2 cup Fisher® Walnut Halves and Pieces
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons fresh squeezed orange juice, plus 1 teaspoon zest
1 tablespoon honey
1 teaspoon minced garlic
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
3/4 cup coarsely chopped dates
1/2 cup chopped parsley
For food safety, gently rub produce under cold running water.

Directions

Pre-heat oven to 375°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Place quinoa and broth in a medium saucepan and bring to a boil over medium-high heat; cover, reduce heat to medium-low and simmer until quinoa is tender and liquid has been absorbed, about 15 to 20 minutes; set aside to cool.
Meanwhile, combine tahini, coriander, cumin and turmeric in a medium bowl; stir in walnuts. Place walnuts on the prepared baking sheet and roast for 5-8 minutes (amazing aroma will take over the kitchen). Remove from oven to cool. Reserve 4 walnut halves for garnish and coarsely chop remaining walnuts; set aside.
Whisk olive oil, cider vinegar, orange juice, orange zest, honey, garlic and peppers until well blended. Stir chopped dates into dressing; set aside.
Combine cooled cooked quinoa, roasted chopped walnuts, dressing and chopped parsley in a serving bowl. Garnish with reserved roasted walnut halves. Enjoy!