Moroccan Quinoa and Chickpea Salad

Recipe adapted from Two Spoons.

Ingredients:

Salad:

• 2/3 c. quinoa
• 1 1/3 c. water
• 1/2 c. almonds chopped and toasted
• 1 shallot small, diced
• 2 carrots, shaved into ribbons
• 1 can chickpeas, drained and rinsed
• 3 c. arugula 
• 1/2 c. mint tightly packed and chopped
• 8 or more dried apricots, chopped

Moroccan Salad Dressing:

• 1/4 c. + 2 TBSP olive oil
• 2 TBSP lemon juice
• 2 TBSP orange juice
• 1 TBSP honey, plus more to taste
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/4 tsp. salt, plus more to taste
• Pinch chili flakes

Directions:

1. Quinoa: In a saucepan combine quinoa and water. Bring to a boil, then cover and reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
2. Toasted Almonds: Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
3. Moroccan Salad Dressing: Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, honey, cinnamon, ginger, cumin, coriander, salt, and red pepper flakes.
4. Assemble Salad: In a large mixing bowl combine quinoa, diced shallots, carrots, chickpeas, arugula, chopped mint, dried apricots, and toasted almonds. Add the dressing and toss to combine.

Moroccan Quinoa and Chickpea Salad: