Description
A cozy and bright salad that balances spices with fresh ingredients, perfect for lunchboxes or potlucks.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium carrot, shredded
- 1/2 cup dried apricots, chopped
- 1/3 cup raisins or pomegranate seeds
- 1/4 cup toasted slivered almonds or chopped pistachios
- 1 small red onion, finely diced
- 1 cup baby spinach or chopped kale
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon orange zest (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until the liquid is absorbed. Fluff with a fork and let cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, orange zest, cumin, cinnamon, smoked paprika, salt, and pepper. Taste and adjust acidity or spice.
- In a large bowl, combine the warm quinoa, chickpeas, shredded carrot, chopped dried apricots, raisins (or pomegranate seeds), red onion, toasted nuts, spinach, and parsley.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad rest for 10–15 minutes so the quinoa absorbs the dressing. Serve warm, room temperature, or chilled.
Notes
Rinse quinoa thoroughly for a cleaner flavor. Toast nuts for depth and crunch. Use warm quinoa for better dressing absorption.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Salad
- Cuisine: Moroccan