Description
A vibrant salad capturing the essence of Moroccan cuisine, packed with protein, fiber, and vitamins from fresh vegetables and legumes.
Ingredients
- 1 cup cooked quinoa
- 6 to 8 cups arugula
- 2 cups chopped carrots (about 4 medium carrots)
- 2 cups chickpeas (cooked or canned)
- 1 medium cucumber
- 1/2 cup chopped dates (about 4 large dates)
- 1/2 cup crumbled feta
- Fresh mint (optional)
- 1/4 cup olive oil
- 1/2 medium lemon (juiced)
- 2 Tbsp honey
- Salt and pepper (to taste)
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp chili powder
- 1/2 tsp minced garlic
- 2 Tbsp tahini (optional)
Instructions
- Begin by combining the salad ingredients (with the exception of the feta and mint) in a large mixing bowl. Toss gently to ensure even distribution of all the components.
- In a salad dressing shaker or a mason jar, mix together the dressing ingredients. Shake or stir well until everything is combined smoothly.
- Pour the desired amount of dressing over the salad mixture and give it another gentle toss.
- Serve the salad topped with crumbled feta and freshly chopped mint if desired.
Notes
Cook quinoa with a 2:1 water-to-quinoa ratio. Chill the salad for at least 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Moroccan