Moroccan Quinoa Salad

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Chili powder

  Spices

  1 tsp or 3g

• Garlic powder

  Spices

  1 tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Kosher Salt

  Kosher, David's

  ¼ tsp or 2g

• Sesame butter

  Seeds, tahini, type of kernels unspecified

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemon juice

  Raw

  ½ tbsp or 8g

• Vinegar

  Cider

  ½ tsp or 3g

• Honey

  ½ tsp or 4g

• Quinoa

  Uncooked

  ½ cup or 85g

• Almonds

  Nuts, raw

  ⅜ cup, whole or 54g

• Kale

  Raw

  4 cup, chopped or 268g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Carrots

  Raw

  2 large or 144g

• Asparagus

  Raw

  1 lb or 453g

• Red Onion

  Freshdirect

  ¼ small raw or 17g

• Mint

  Freshdirect

  3 tablespoon or 9g

• Dates

  Medjool

  4 date, pitted or 96g

• Feta cheese

  4 oz or 113g

Directions

1. CRISPY CHICKPEAS 1. First, preheat oven to 400ºF. Then, spray a baking sheet with nonstick cooking spray. 2. Drain and rinse 2 15-oz. cans of garbanzo beans. Then, place 2 pieces of paper towel on your counter and transfer beans to the top. Use another piece of paper towel to press as much moisture out of the beans as possible. 3. Once you’ve removed the moisture from the beans, transfer them to the baking sheet. 4. Next, prepare the Moroccan seasoning. Mix together all spices in a small bowl. 5. Drizzle on 2 tablespoons of olive oil and toss. 6. Finally, sprinkle on the seasoning and toss, making sure all chickpeas are fully coated. 7. Place baking sheet in oven and roast at 400ºF for 30-35 minutes, tossing every 15 minutes. DRESSING 1. Place all of the ingredients for the dressing in a jar and then screw the lid on. 2. Shake the jar aggressively until all ingredients are combined. Set aside for later! QUINOA SALAD 1. First, prepare quinoa. Place quinoa and water into a medium pot. 2. Bring to a boil over medium/high heat. Once boiling, turn down to low and cover. Let simmer for 15-20 minutes, or until all liquid has absorbed. 3. Next, toast almonds. Place chopped almonds into a pan. Turn heat to medium and toast for around 3-5 minutes making sure to constantly stir so they do not burn. Remove from heat once they’ve turned a golden brown. 4. Place kale into a large bowl and drizzle on olive oil. Season with a pinch of salt. Use your hands to massage kale for a few minutes until the kale turns a bright green and has become softer to the touch. Set aside. 5. Next, prepare carrot and asparagus ribbons. 6. For the carrots, use a vegetable peeler to create ribbons. Simply peel each carrot as you normally would with a vegetable peeler but continue until the entire carrot is gone. Repeat for both carrots. 7. For the asparagus, cut off the asparagus tips and add them to the bowl with the carrot ribbons. Then, cut off the hard end at the bottom of each asparagus spear and discard. Using the same vegetable peeler, create asparagus ribbons with the center part of the asparagus. 8. Assemble the salad by placing the carrots, asparagus, red onion, fresh mint, dates, and feta into a large bowl. 9. Add the kale and quinoa to the bowl and toss. 10. Finally, drizzle on the salad dressing and toss until everything is combined. 11. Serve immediately and top with the crunchy chickpeas or meal prep by distributing the salad evenly into four meal prep containers. Keep the chickpeas separate from the salad if meal prepping because you don’t want the chickpeas to get soggy!
2. https://fitfoodiefinds.com/moroccan-quinoa-salad-with-crispy-chickpeas/

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