Moroccan Quinoa Power Salad
A quinoa salad tossed with chickpeas, kale, broccoli, carrots and dried fruit, dressed with a lemon, cumin and honey vinaigrette. It keeps well chilled and works as a packed lunch or a side.
Ingredients
For the Salad
- 1 tablespoon olive oil
- 1 cup quinoa, uncooked
- ½ cup carrot, shredded, chopped
- 2–3 green onion, chopped
- 1 can chickpeas, 15 ounce can, rinsed and drained
- 1½ cup kale, finely chopped
- ¾ cup broccoli, finely chopped
- 2 tablespoon parsley, chopped
- ⅓ cup dried cranberries
- ⅓ cup golden raisins
- ⅓ cup pumpkin seeds, toasted
For the Dressing
- ¼ cup olive oil
- 3 tablespoon lemon juice
- ¼ teaspoon cumin
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon chili powder
- 2 clove garlic, minced
Method
- Heat olive oil in a medium saucepan over medium high heat. Add quinoa and toast until golden, 3-5 minutes. Add 1 1/2 cups water to quinoa and bring to a boil.
- Remove from heat. Cover and let stand for 10-15 minutes until quinoa is just tender and has absorbed the water. Rinse with cool water and drain. Cool completely.
- Add carrots, green onions, chickpeas, kale, broccoli, and parsley and toss to combine.
- In a small bowl, whisk together dressing ingredients. Pour over quinoa and mix well. Refrigerate until ready to serve. Stir in cranberries, raisins and pumpkin seeds just before serving.