Moroccan Carrot and Chickpea Salad (with Quinoa)
A hearty quinoa salad with grated carrots, chickpeas, arugula, and a spiced citrus dressing, topped with toasted almonds and dates.
Ingredients
- 2/3 cup quinoa
- 1 1/2 cups water
- 1/2 cup almonds chopped
- 1 shallot, small minced
- 1 cup carrots grated (about 1 large carrot)
- 1 can (14 fl oz/400 ml) chickpeas drained and rinsed
- 2.5 oz (70 g/2 cups) arugula
- 1/2 cup mint tightly packed and chopped
- 4 Medjool dates pitted and chopped
- 1/4 cup + 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp sea salt
- 1 pinch chili flakes
Instructions
Cook and Cool Quinoa:
In a saucepan, put quinoa and water. Bring to a boil, then lower heat to a simmer and cook for 12-15 minutes. Fluff using a spoon, cover with a tea towel, and allow to cool.Toast Almonds:
Toast almonds in a skillet over medium heat, stirring frequently, until they smell fragrant and turn golden brown, roughly 8-10 minutes. Take off heat.Whisk Dressing:
In a small bowl, whisk olive oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt, and chili flakes together to prepare the dressing.Toss Salad:
In a large mixing bowl, mix cooled quinoa, minced shallot, grated carrot, chickpeas, arugula, chopped mint, dates, and toasted almonds. Pour dressing over and toss to coat.