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The Moroccan spices and flavors in this healthful and bright salad are pleasingly  subtle.  If you’re a Moroccan flavor-phile, by all means ramp up the spices in the dressing.  And replace a quarter cup of the chopped parsley with chopped mint.

 

Dressing:

1/4 cup fresh lemon juice (about one small lemon)

1/4 cup fresh orange juice (about one small orange)

1/4 cup extra-virgin olive oil

2 tablespoons honey

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon cinnamon

 

4 cups prepared quinoa

1/2 cup toasted pine nuts or slivered almonds or shelled pistachio’s

2 bunches of scallions, white and light green parts thinly sliced (about 1/2 cup)

1/2 cup dried cranberries

1/2 cup chopped parsley

salt & pepper, to taste

olive oil, for garnish

1. In a jar or cruet vigorously shake up juices, olive oil, honey, and spices.

2. Place prepared quinoa in a large bowl mix in pine nuts, sliced scallions, dried cranberries,  and chopped parsley.  Toss the dressing into the quinoa mixture, season with salt and pepper, to taste.  Splash with olive oil before serving.

 

Makes 8-10 servings.

 

 

 

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
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Zetz (zets) Yiddish: smack