Hi. I'm Becky, and I love to eat. 

Moroccan Quinoa Salad

Moroccan Quinoa Salad

Summer BBQ season is here! This salad is quick to toss together and bring to the party. It's fresh, crisp and has lots of layered, subtle flavors. If you'd like to serve this as a main dish, prepare BBQ'd protein to serve over a bed of this quinoa salad and please the crowd.

Moroccan Quinoa Salad

  • 5 cups quinoa, cooked and cooled
  • 2 cups grated carrots
  • 1/4 cup green onions, thinly sliced
  • 1 (540 ML) can of chickpeas, rinsed and drained
  • 1 (540 ML) can of crushed pineapple, drained
  • 1 cup raisins
  • 1 cup slivered almonds
  • 1/2 cup parsley, chopped
  • 1/4 cup mint, chopped

Dressing:

  • ½ teaspoon cumin powder
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons honey mustard
  • 1/4 cup honey
  • 2 tablespoons maple syrup
  • Salt to taste
  • ⅛ teaspoon chili powder

Instructions:

  1. Cook quinoa according to package directions. Cool completely.
  2. Toss all ingredients into a large mixing bowl and stir until combined.
  3. Mix dressing in a small bowl and pour over salad. Toss until fully coated.
  4. Chill for 2 hours before serving.

 

 

Coconut Spicy Lime Chicken

Coconut Spicy Lime Chicken

0