This is the perfect accompaniment to summer bbq’s and is very interchangeable with ingredients depending upon what you have available.
Beautiful tasty flavours
2/3 cup quinoa
1 1/3 cup water
1/2 cup almonds
1 shallot small
1 cup carrots grated
1 can chickpeas (400 ml) or soak dried chick peas
2.5 oz arugula (rocket)
1/2 cup mint tightly packed
1/4 cup dates chopped
Moroccan Inspired Salad Dressing
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 or HealthBuzz Himalayan pink salt
pinch red pepper flakes or try HealthBuzz chilli flakes for a kick!
1. In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
2. Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
3. Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
4. In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine.
Photo & recipe courtesy of @twospoons.ca