Gluten-Free Charmoula Side Dish

Ingredients

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• 4 cups cooked quinoa or roasted root vegetables (like potatoes or sweet potatoes) Shop
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp gluten-free Dijon mustard Shop
• 0.5 tsp salt
• 0.25 tsp freshly ground black pepper
• 1 clove garlic, minced
• 0.25 cup fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp ground cumin Shop
• 0.5 tsp smoked paprika Shop

Instructions

1. 1 If using quinoa, cook it according to package directions until tender and fluffy, about 15-20 minutes. If using roasted vegetables, ensure they are cooked until tender and slightly caramelized, approximately 25-30 minutes. Once cooked, transfer your chosen base to a large mixing bowl.
2. 2 In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, gluten-free Dijon mustard, salt, black pepper, minced garlic, chopped cilantro, chopped parsley, ground cumin, and smoked paprika. Continue whisking for about 1-2 minutes until the dressing is well emulsified and fragrant.
3. 3 Pour the prepared charmoula dressing over the cooked quinoa or roasted vegetables in the large bowl. Gently toss everything together, ensuring that every piece is evenly coated with the vibrant marinade. You should see the colors deepen and the aroma become more pronounced.
4. 4 Taste the mixture and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to achieve your desired flavor balance. The goal is a bright, herbaceous, and slightly tangy profile.
5. 5 For the best flavor, allow the charmoula side dish to marinate for at least 15-30 minutes at room temperature before serving. This allows the flavors to meld beautifully. If serving with delicate greens, toss them just before serving to prevent wilting.

Nutrition (per serving)

Tips & Notes

• Chop the cilantro and parsley very finely, or pulse them with the oil and lemon. Charmoula should be a loose, spoonable herb sauce.
• Toast the cumin in a dry pan for about 30 seconds before mixing. It gives a deeper flavor that suits the smoked paprika.
• For the root vegetable version, cut potatoes or sweet potatoes into 1-inch cubes and roast at 425°F until the edges brown, so they hold the herb sauce well.

Common questions