Moroccan Chickpea Quinoa Salad

Ahhhh, summer :)

It’s all about lazy days at the pool and easy dinners. I’m in love with this power salad… you can never go wrong with quinoa, lemon & honey! Seriously cooking the quinoa is the longest part of this recipe… it’s basically just mixing everything together.

Make this for your next backyard BBQ and it’s sure to be a hit!!

Enjoy :)

Moroccan Chickpea Quinoa Salad:

INGREDIENTS:

~ 1 1/2 cups cooked quinoa

~ 1 cup matchstick carrots

~ 4 scallions, thinly sliced

~ 1 (15 oz) can of chickpeas, rinsed and drained

~ 1/4 cup chopped dates

~ 1/4 cup chopped pistachios

~ 2 packed tablespoons parsley

DRESSING:

~ 1/2 teaspoon cumin

~ 3 tablespoons lemon juice

~ 1/3 c olive oil

~ 1 tablespoon honey or maple syrup

~ 1/2 teaspoon salt

~1/8 tsp chili powder

DIRECTIONS:

1.    POWER SALAD: Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss.

2.   HONEY-LEMON DRESSING:  Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle onto the salad and the toss to combine everything. Serve immediately or store in the refrigerator for later.

*** You might try… adding mint or cilantro to the parsley!