Moroccan Carrot Chickpea and Quinoa Salad | EASY VEGAN & GLUTEN-FREE

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is a whole grain with a similar texture, while brown rice is more economical.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein, while sunflower seeds are a cost-effective option.

Add olive oil into a small bowl along with lemon juice, orange juice, maple syrup, salt, cinnamon, coriander, cumin, ginger, and a pinch of chili flakes; whisk together.

Cook 2/3 cup of uncooked quinoa in water for 12 to 15 minutes until fluffy; cover with a kitchen towel to cool.

Toast almonds in a skillet for 5 to 7 minutes until golden and fragrant, stirring frequently to prevent burning; set aside.

Assemble the salad by adding arugula, cooled cooked quinoa, one can of chickpeas, 1 cup of carrots, chopped dates, and freshly chopped shallots into a bowl.

Add the toasted almonds and freshly chopped mint to the salad; chop mint into smaller pieces before adding.

Pour the dressing over the salad and toss everything to combine.

Serve immediately or refrigerate for flavors to meld.

Spice Level:

Dietary

Allergens