With the first bite of this dish, you will taste the flavours of Morocco. This Moroccan salad is protein packed and loaded with healing herbs and spices.

 

INGREDIENTS

The Salad

3 Cups Quinoa, cooked

1 Cup Chickpeas, cooked

1 Cup Carrots, grated

2 Green Onion, chopped

1/2 Cup Fresh Parsley, chopped

1/2 Cup Fresh Mint, chopped

12 Dried Black Misson Figs, chopped

1/2 Cup Almonds, sliced

 

 

The Dressing

1/2 Cup Extra Virgin Olive Oil

1 Lemon, juiced

1/2 Tsp Cinnamon, powder

1/2 Tsp Cumin, powder

1/2 Tsp Tumeric, powder

1/2 Tsp Paprika, powder

1/2 Tsp Coriander 

 

 

The Topping

Fresh Mint, chopped

 

 

DIRECTIONS

1. Place dried quinoa and chick peas in seperate bowls and soak all day (about 12hrs)

2. Rinse quinoa and chickpeas before cooking through strainer 

3. Add chickpeas and water to pot and cook on medium heat

4. Add quinoa and water to seperate pot and set on stove

5. While chickpeas are cooking (approx 1hr) grate carrots, chop parsley, mint, figs and green onion and set aside

6. When chickpeas are almost cooked, cook quinoa on medium heat.  Quinoa takes about 10 mins when soaked to cook.

7. While chickpeas and quinoa finish cooking, add all dressing ingredients to blender and blend, set aside

8. Rinse and drain both chickpeas and quinoa 

9. Mix quinoa and chickpeas together in a bowl, add in carrots, parsley, mint, figs, green onions and sliced almonds 

10. Pour dressing onto salad and mix 

11. Top with chopped mint 

 

 

FBR TIPS

• Quinoa and chickpeas have more nutritional value if soaked, if too time consuming use organic canned chickpeas and rinse the quinoa before cooking.  The cook time for unsoaked quinoa is approx 30mins.  Even if you can soak the quinoa for an hour it is better then not at all

• Instead of figs you can use raisins, currants or other dried fruits

• Depending on your taste, you might want to add additional quantities of certain spices to the dressing

Marvelous Moroccan Quinoa and Chickpea Salad