Whenever I’m at home during the day, I spend the whole morning thinking about what I’m going to make for lunch. Inevitably the first idea that comes to mind is something covered in melted cheese, like a toastie or a big bowl of pasta. But then I remember that I’m trying to be healthy and suddenly the cheesy meal of my dreams seems like a bad idea. So instead I turn to my other favourite lunch food: eggs. Currently my favourite ways to cook eggs are scrambled with herbs and spices (particularly with curry powder), simmered in a spicy tomato sauce shakshuka-style, or fried in olive oil. The olive oil fried eggs are the feature of this recipe. Their crispy edges make them a great crunchy topping for a salad, and when the yolk runs through the quinoa it’s like a built-in salad dressing. Sooooo delicious! And that’s exactly what I’ve done with this Moroccan quinoa.
I think a lot of people find grains like quinoa and rice quite boring, but there’s an easy way to make them more flavoursome. The trick is to add flavour to the grain whilst you’re cooking it. To do this, you can either cook the quinoa/rice in stock (chicken stock is my favourite), or you can cook it in water and add spices to the grains while they’re simmering. That’s what I’ve done here to create a Moroccan quinoa salad. The result is a fragrant, flavoursome and richly coloured grain that’s great as both a base for a salad and as an accompaniment to a curry or stew.
Adding some freshly grated carrot, toasted pistachios and dried currants to the quinoa adds extra crunch and sweetness, and the fried egg is the protein element that completes the meal. The combination of the quinoa, eggs and pistachios makes for a very filling, healthy, and energy-rich Moroccan quinoa salad – a perfect work lunch!
Drop me a line in the comments below and let me know how you get on with this salad. I’m hoping to make a lot more healthy-work-lunch recipes like this, so stay tuned, and be sure to sign up to my newsletter (in the sidebar) and follow my social media!