Moroccan Quinoa Power Salad
This hearty grain salad is loaded with vegetables, protein and sweet dried fruit. It's a great side or light lunch any day of the week!
Servings: 4 -6 servings
Calories: 354kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup uncooked quinoa
- 1/2 cup shredded carrots chopped
- 2-3 green onions chopped
- 1 15 oz. can chickpeas, rinsed and drained
- 1 1/2 cups finely chopped kale
- 3/4 cup finely chopped broccoli
- 2 tablespoons chopped parsley
- 1/3 cup dried cranberries
- 1/3 cup golden raisins
- 1/3 cup toasted pumpkin seeds
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1/4 teaspoon cumin
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 2 cloves garlic minced
Instructions
- 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.
Video
Nutrition
Serving: 1g | Calories: 354kcal | Carbohydrates: 50g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 211mg | Fiber: 7g | Sugar: 17g