African
Moroccan Spiced Chickpea and Quinoa Salad
A vibrant and filling Moroccan-inspired salad with spiced chickpeas, quinoa, and a medley of fresh vegetables, drizzled with a tangy lemon dressing.
Total Time35 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
12
Protein
50
Carbs
14
Fat
10
Fiber
0g
Sodium
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/2 cup parsley, chopped
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Juice of 1 lemon
- 3 tbsp olive oil
Instructions
- 1In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas, cumin, coriander, paprika, cayenne, salt, and black pepper. Sauté for 5-7 minutes until the chickpeas are heated through and slightly crispy.
- 3In a large bowl, combine the cooked quinoa, sautéed chickpeas, diced red bell pepper, cucumber, cherry tomatoes, red onion, and parsley. Toss to combine.
- 4In a small bowl, whisk together the lemon juice and remaining olive oil. Season with salt and pepper to taste.
- 5Drizzle the lemon dressing over the salad and toss gently to coat all the ingredients. Adjust seasoning if needed.
- 6Serve fresh or refrigerate for up to 2 days.
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