Moroccan Quinoa Coleslaw

Yep, that's right, Moroccan Quinoa Coleslaw. Lets get really wordy and descriptive and call it 'Moroccan Chai Spiced Lemon Quinoa Heaven in my mouth Slaw'. Even with that title it still does not do it justice.


But lets keep things simple.

Seriously, this little salad happens to have every spice, herb, and flavor that has been created melding in my mouth for a perfect combination. I feared that one flavor would overpower another, but no so, the meld is perfection, and without even trying to be Moroccan right along the lines of the Moroccan spice line up.

It is a coleslaw, like no other coleslaw you have experienced before. Put away that nasty mayo, and open your eyes to something greater, not just healthy, but so flavorful, oh so so so flavorful you won't know what to do but eat it, just eat it.

Sidenote: Do not be turned off by the amount of ingredients, this recipe is so forgiving and open to the spices you have on hand, so don't get crazy that you don't have them all, just experiment and have fun!

Moroccan Quinoa Coleslaw

1 cup quinoa
2 cups Chai Tea Water (you can use one or two chai tea bags, steeped for a few hours)

Spray or oil the bottom of the rice cooker, place rinsed quinoa and chai water and turn on. Will be ready in 15-20 minutes! The chai flavor is amazing for boring quinoa and enhances overall flavor of the dish. However if you don't have chai tea bags or don't want to buy I am sure the dish will still be amazing!

1 medium onion, sliced
1/2 cup raisins
1 tbsp butter
1 tbsp honey or agave nectar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp cardamom
a pinch of anise (optional)
1/4 tsp garam masala (optional)
1/2 cup water

Over medium heat add to a skillet butter, honey onions, raisins, and spices above. Once onions and raisins sizzle add water and wait for water to simmer, then turn heat down to low/simmer, cover for 20-30 minutes. Every 5-10 minutes give it a good stir.

Meanwhile you can prepare the rest of the salad and additional dressing.

1 large lemon, zest and juice
2 tbsp plain yogurt or sour cream
1 tbsp honey or agave nectar
1 tbsp olive oil
1 granny smith apple, cut up into small chunks
1/3 cups sliced almonds
3-4 cups shredded cabbage
2 tsp dried parsley (or 1-2 tbsp fresh if you have it)
salt and pepper to taste

Mix quinoa with all the above ingredients, adding any additional fruits or veggies that you would like. Once the onion/raisin mix has simmered and cooled a few minutes add in and mix well. If any of the spices you used for the onion/raisin mix really spoke to you, now is your chance to add some more in! Add salt and pepper last to taste (if you really think you need any).

This recipe is certainly not an exact science like baking, so feel free to add more or less of the spices, fruit, veggies, etc you like best! I loved the combo of the sweet moroccan spice, with tartness of the lemon, and creaminess of the yogurt. Get your spicey adventure on and have some fun!

Oh and my husband took the camera on his 2 day hike through Buckskin Gulch, so I'm sorry but no picture yet. I will try and wait to take one when he gets home, but I highly doubt any of this mouthly joy will be left. I guess that just means I will have to make some more!