Cooked - Moroccan-inspired Chickpea Quinoa Salad (power Salad)

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Moroccan-inspired Chickpea Quinoa Salad (power Salad)

6.0

1 ½ cups cooked quinoa (or ½ cup uncooked)

1 cup matchstick carrots

4 scallions, thinly sliced

1 (15 ounce) can of chickpeas, rinsed and drained

⅓ cup chopped dates

⅓ cup golden raisins

¼ cup chopped pistachios

1 bunch flat-leaf parsley, chopped

½ teaspoon cumin powder

⅓ cup olive oil

2 tablespoons lemon juice

1 tablespoon honey (maple syrup or brown sugar)

½ teaspoon salt

⅛ teaspoon cayenne pepper (black pepper or chili powder)

QUINOA: Cook the quinoa according to package directions in a rice cooker or on the stove. Allow the quinoa to cool to room temperature before using it in the recipe. This works great with leftover quinoa!
POWER SALAD: Add the cooked quinoa, carrots, scallions, chickpeas, dates, raisins, pistachios, and parsley to a bowl.
HONEY-LEMON DRESSING: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Taste and adjust with more salt, chili or honey as desired.
DRESS: Drizzle the dressing over the salad and toss to combine. Taste and adjust the salad with more cayenne or salt as needed. Serve immediately or store in the refrigerator if you want to serve this later.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

Cuisine🇲🇦Moroccan

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 48 weeks ago

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