Moroccan Quinoa Couscous with Activated Almonds

2 cups of organic white quinoa (uncooked)
2 Tbs olive oil
1 tsp salt
500g thick sliced onions (can substitute onions for leeks)
2 tsp rapadura sugar (optional)
1 1/2-2 tsp ras el hanout (use more if you like spicy food)
1/2 tsp sea salt
1/2 tsp grounded black pepper
1/3 cup organic raisins or sultanas
2 -3 Tbs extra virgin olive oil
Lemon juice
Activated, spray free almonds to taste
Salt and pepper to taste

1. Wash and soak quinoa overnight.
2. Rinse and cook quinoa with 3 cups of boiling water, olive oil and salt. Make sure quinoa does not overcook – remove from heat when just cooked. Let cool down.

To make caramelised onions (or leeks)
3.  Heat olive oil on medium heat, add sliced onions, rapadura and ras el hanout.
4. Let it cook until onions are soft, brown and sweet. Can take about 20-30 minutes.
5. Add raisins and mix it together. Let it cool down

6. Place quinoa in a bowl, mix caramelised onions, rocket, dill, chopped activated almonds and 1/2 lemon juice, salt, pepper olive oil to taste.
7. Combine all and serve.

To activate almonds
1. Fill up a glass container with warm filtered water and add 1 tsp sea salt.
2. Add almonds to the salty water making sure they are fully covered with water.
3. Let them soak for 14-18 hrs.
4. Rinse almonds (at this stage you could make almond milk by blending it with water).
5. Place almonds in the dehydrator or oven for 12-24 hrs on 50-65 C
6. Soaking and activating nuts, seeds, grains, and flours brings huge nutritional benefits. It makes nutrients easier to absorb, and reduce enzyme inhibitors.

Serves 8


By Debora Galvin