Moroccan Chickpea Quinoa Salad
Servings: 6 servings
Calories: 426kcal
Ingredients
- ⅔ cup quinoa
- 1⅓ cups water
- ½ cup almonds - chopped
- 1 small shallot - finely chopped
- 1 cup grated carrots
- 1 (15-ounce) can chickpeas - strained
- 2½ ounces arugula
- ½ cup mint - chopped
- ¼ cup dates - chopped
For the Spiced Moroccan Dressing:
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon cumin
- ½ teaspoon dried coriander
- ¼ teaspoon kosher or fine sea salt
- Pinch red pepper flakes
Instructions
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with a tea towel. Let rest.
- Toast almonds in a skillet on medium heat, stirring often until fragrant and golden brown, about 8-10 minutes. Remove from heat.
- Prepare dressing in a small bowl by whisking together all dressing ingredients.
- In a large mixing bowl, combine quinoa, shallot, carrots, chickpeas, arugula, mint, dates, and toasted almonds. Pour dressing over top and toss to combine.
Nutrition
Calories: 426kcal | Carbohydrates: 46g | Protein: 12g | Fat: 23g | Saturated Fat: 3g | Sodium: 126mg | Potassium: 603mg | Fiber: 10g | Sugar: 12g | Vitamin A: 4034IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 4mg