A simple 15 minute Moroccan quinoa salad with carrots and chickpeas for busy days. Healthy, vegan, and ideal for packed lunches or a quick dinner. Dates, lemon, and parsley round out this filling salad.
Course Salad
Cuisine Vegan
Prep Time 15 minutesminutes
Servings 4people
Ingredients
280grams/ 2 cups cooked quinoa
250grams/ 1 cup cooked chickpeas
200grams/ 1 cup carrotsshredded (packed)
60grams/ 1/4 cup dateschopped
60grams/ 2 cups rucola or other baby greens
40grams/ 1/4 cup sunflower seeds
40grams/ 1/4 cup pepitaspumpkin seeds
1handful / 1/2 cup parsleychopped
1clovegarlicminced*
Lemon Ginger Vinaigrette
60ml/ 1/4 cup olive oil
Juice of a lemon~3 tablespoons
½teaspoonfresh gingergrated
½teaspoonsea saltto taste
½teaspoonmaple syrup or honey
½teaspooncinnamon
¼teaspoonpepper
¼teaspooncayenne pepper
Instructions
Add all of the ingredients to a large bowl and top with the vinaigrette. Mix well, until fully combined, and serve. Keep leftovers in the refrigerator for a couple of days, or longer without the greens mixed in. It can be served cold or at room temperature and is best after sitting for at least an hour.
To make the vinaigrette, add all of the ingredients to a jar or small bowl and mix until combined.
Notes
• If the quinoa is very hot, try to let it cool for a few minutes before mixing it with the other ingredients, especially the greens, as they'll wilt. * If you're very sensitive to raw garlic, try subbing roasted garlic in its place or leave it out.