Wild Moroccan Quinoa Salad
- anissabklyn
- Mar 30
- 1 min read
BAM! It's Compassionate Cooking Sundays!
Credit: Stefanie Schwartz/@juststef8
Ingredients
Salad
1 cup of cooked quinoa (microwaved)
1 cup of canned of drained chickpeas
1/4 cup of dried apricots (roughly chopped)
1/4 cup of toasted chopped almonds or pistachio nuts
A few handfuls of arugula
Dressing
1/4 cup of extra virgin olive oil
1 minced garlic clove
Juice of a lemon
1 teaspoon of maple syrup or agave syrup
1 teaspoon of cumin
Pinch of red pepper flakes
Salt and pepper to taste
Instructions
Toast the almonds (or nut of choice) for five minutes in a dry skillet.
To assemble, put your arugula in a bowl.
Mix all the salad ingredients together and place all them over the bed of arugula and top with toasted almonds.
In a separate bowl toss all the salad dressing together, drizzle your salad with some of the dressing and toss it around.
Special Notes
You can also top with some slices of avocado and a few more toasted almonds, pistachios or nuts of your choice.
Compassionate Fun Fact!
What sounds like Quinoa? Our cute little Kune Kune wannabe Joaquin or "Quin".
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