Moroccan Salad

Ingredients: 

Salad

  • 2/3 cup uncooked quinoa

  • 2 cans reduced-sodium chickpeas (15 ounce cans), rinsed and drained

  • 3 cups grated carrots pre grated or freshly grated from about 4 large/medium carrots, about 10 ounces

  • 5 ounces baby arugula

  • 1/3 cup toasted pistachios almonds, or pumpkin seeds (pepitas)

  • 1/3 cup crumbled vegan feta (optional)

  • 1 grapefruit peeled into wedges

  • 3 tablespoons chopped fresh mint

Dressing

  • 3 tablespoons olive oil

  • 3 tablespoons freshly squeezed lemon juice about 1 small lemon

  • 1 teaspoon dijon mustard

  • 1 teaspoon maple syrup or honey

  • 3/4 teaspoon ground chili powder

  • 1/2 teaspoon kosher salt plus additional to taste

  • 1/4 teaspoon ground cinnamon


Instructions: 

  • In a medium saucepan, cook the quinoa according to package directions.

  • While the quinoa cooks, place the chickpeas and carrots in a large serving bowl. In a small bowl or measuring cup (my favorite for easy pouring), whisk together the dressing ingredients: olive oil, lemon juice, dijon, maple syrup, chili powder, salt, and cinnamon. Taste and adjust as desired.

  • Once the quinoa has finished cooking, fluff with a fork, then add to the serving bowl. Pour the dressing over the top, just until it is moistened, then stir to combine. Add the arugula (see recipe note if not eating all of the salad within a day or so) and stir again, adding a bit more dressing as desired. Sprinkle with the pistachios, feta, grapefruit, and mint. Enjoy immediately or refrigerate until ready to serve


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Emily Cox