Moroccan Salad With Chickpeas And Quinoa Recipe
A vibrant and nutritious Moroccan salad featuring hearty chickpeas, fluffy quinoa, and a medley of fresh vegetables, all tossed in a zesty citrus dressing.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- 2
Prepare Vegetables
While the quinoa is cooking, chop the cucumber, red bell pepper, red onion, parsley, and mint into small pieces.
- 3
Combine Ingredients
In a large bowl, combine the cooked quinoa, chickpeas (rinsed and drained), chopped vegetables, parsley, and mint.
- 4
Make Dressing
In a small bowl, whisk together olive oil, lemon juice, ground cumin, salt, and black pepper.
- 5
Toss Salad
Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed.
- 6
Serve
Serve the salad chilled or at room temperature. Enjoy!
