Ingredients
Main Ingredients
- 2/3 cup quinoa
- 1 1/2 cups water
- 1/2 cup almonds, chopped
- 1 small shallot, chopped
- 1 cup carrots, grated (about 1 large carrot)
- 1 can chickpeas (14 fl oz / 400 ml), drained and rinsed
- 2.5 oz arugula (70 g / 2 cups)
- 1/2 cup mint, tightly packed and chopped
- 4 Medjool dates, pitted and chopped
Moroccan Salad 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 of chili flakes
Instructions
- Cook the Quinoa: In a saucepan, combine the quinoa with water and bring to a boil. Reduce to a simmer and cook for 12-15 minutes until the water is absorbed and quinoa is tender. Fluff with a spoon, cover with a tea towel, and let it cool.
- Toast the Almonds: Heat a skillet over medium heat and toast the chopped almonds, stirring often, for about 8-10 minutes until they become fragrant and golden brown. Remove from heat and set aside.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt, and chili flakes until well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, chopped shallot, grated carrot, drained chickpeas, arugula, chopped mint, chopped dates, and toasted almonds. Pour the dressing over the salad and toss thoroughly to combine all flavors evenly.
Notes
- Quinoa can be cooked in advance and stored in the fridge to save time.
- Adjust the level of chili flakes to your preferred spice tolerance.
- This salad is best served fresh but can be stored in the fridge for up to 2 days.
- For added protein, consider adding grilled chicken or feta cheese if not vegan.
- Make sure to rinse quinoa before cooking to remove its natural bitterness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
