Moroccan Inspired Crunchy Veggie Salad
Ingredients
Dressing
- 1/4 cup + 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp sea salt
- pinch red pepper flakes
Salad
- 2/3 cup quinoa
- 1 1/3 cup water
- 1/2 cup almonds
- 1 shallot small
- 1 cup carrots grated
- 1 can chickpeas (400 ml)
- 2.5 oz arugula
- 1/2 cup mint tightly packed
- 1/4 cup dates chopped
Preparation
In a saucepan, combine quinoa and water. Bring to a boil, then reduce to simmer and cook for 12-15 minutes. Fluff with a spoon and cover with a tea towel. Let cool.
Toast almonds in a skillet on medium heat, stirring often until fragrant and golden brown, approximately 8-10 minutes. Remove from heat.
Prepare the dressing in a small bowl by whisking together olive oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt, and red pepper flakes.
In a large mixing bowl, combine the quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint, dates, and toasted almonds. Pour over the dressing and toss to combine.
