Moroccan Quinoa Salad Recipe

Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent about 5 minutes. Stir in the cumin ginger and cinnamon. Cook until fragrant about 1 minute more. Add the chicken broth and quinoa and bring to a boil then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed about 20 minutes.

Meanwhile place raisins in a bowl and cover with hot water. Soak until the raisins soften and plump up about 15 minutes. Drain and set aside.

Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans raisins carrots parsley basil and mint. Serve at room temperature or chilled.