The Spice Chronicles: Cumin
The versatility of cumin is well-represented in this easy, satisfying salad recipe for Moroccan Quinoa Salad from cookbook author and Life & Thyme contributor Nicole Gulotta.
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Ingredients
- 1 ½ teaspoons cumin seeds
- ¼ cup plain Greek yogurt
- Juice of 1 lemon
- 1 to 2 teaspoons honey
- ¾ teaspoon salt
- ½ cup extra virgin olive oil
- 1 cup quinoa, soaked overnight
- 1 cup filtered water
- 1 small bunch Tuscan kale, ribs removed, leaves torn and washed
- ½ teaspoon cumin
- Salt
- 1 tablespoon extra virgin olive oil
- 1 cup lightly packed mint, chopped
- 1 can chickpeas, drained and rinsed
- ½ cup slivered almonds
- ½ cup golden raisins
- 4 ounces feta cheese, crumbled
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