Description
This Moroccan quinoa salad with chickpeas is loaded with fresh crunchy vegetables, tart apple, tender dried cranberries, fresh mint, and warm spices. It’s a quick and easy vegan lunch idea or enjoy it as a side dish with your favorite protein.
Ingredients
Units
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For the salad:
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon fine sea salt, or to taste
- A pinch of cayenne pepper (optional)
- 2 cups low-sodium vegetable broth
- 1 cup uncooked quinoa, rinsed in a fine-mesh strainer
- 1 cup frozen green peas, thawed
- 1 cup diced red bell pepper
- 1 cup packed shredded carrots
- 1/2 cup diced red onion
- 3/4 cup chopped apple (I use Gala apple)
- 1/3 cup chopped dried cranberries (raisins, dates, or dried apricots work too)
- 1 14-oz can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1/4 cup finely chopped fresh mint, cilantro, or parsley
For the dressing:
- 1/4 cup fresh lemon juice (about 2 large lemons)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook the quinoa: Heat the olive oil in large saucepan over medium heat. Once the oil is hot, add the garlic, cinnamon, cumin, turmeric, salt, and cayenne pepper (if using). Cook, stirring constantly for 30 to 60 seconds, until fragrant.
- Add the quinoa and gently stir for 1 minute. Add the vegetable broth and bring to a rolling boil. Reduce heat to low, cover and simmer until liquid has evaporated (about 15 minutes).
- Let stand for 5 minutes. Then remove the lid, fluff with a fork, and set aside to cool.
- Make the dressing: In a small mixing bowl or Mason jar with a fitted lid, add the fresh lemon juice, olive oil, grated ginger, and freshly ground black pepper. Whisk until everything is combined or seal the jar and shake well to combine.
- Assemble the salad: In a large bowl, add the cooled quinoa, green peas, bell pepper, shredded carrot, red onion, apple, dried cranberries, chickpeas, and chopped mint. Drizzle the prepared dressing over everything and toss until evenly combined. Taste and adjust the seasoning if needed. Enjoy!
Notes
- I use white quinoa in this recipe because it’s the most common and has a mild flavor. You can substitute with uncooked couscous if you prefer. If you use couscous, follow the cooking instructions on the package.
- Vegetable variations: I use frozen green peas, red bell pepper, carrot, and red onion. You can substitute with chopped zucchini, yellow or orange bell pepper, or sliced green onions if you prefer.
- This salad is gluten-free, nut-free, and dairy free. If you want to add some nuts, a handful of toasted sliced almonds, cashews, or pistachios would be nice. If you want to add cheese, a little feta would taste great.
- Nutrition information is a rough estimate based on 4 servings.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 465
- Sugar: 18.9g
- Sodium: 708mg
- Fat: 15.1g
- Saturated Fat: 1.9g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 71.3g
- Fiber: 13g
- Protein: 14.4g
- Cholesterol: 0mg