Moroccan Salad with Quinoa and Chickpeas Directions:
The blend of spices coating these chickpeas is what really takes this salad over the top! Cooking with spices not only adds flavor, but also antioxidants with powerful anti inflammatory properties.
Step 1: Combine spices in a small bowl. Drizzle the chickpeas with olive oil, then toss to coat in the spices.
Step 2: Add the spiced chickpeas, beets, and butternut squash to a baking tray. Bake for 30 minutes, until the chickpeas have a crunchy exterior and the vegetables are soft throughout.
Step 3: While the vegetables are roasting, add all the dressing ingredients to a jar, and shake to combine. Steam quinoa based on package directions.
Step 4: Layer cooked quinoa with the roasted chickpeas and vegetables. Add in the fresh cucumber, tomatoes, and parsley. Drizzle with the dressing an toss to combine.
TIPS FOR VEGAN QUINOA CHICKPEA SALAD
MEAL PREP THIS SALAD (OR PREP TO HAVE LEFTOVERS!)
Step 1: Roast Chickpeas, beets and butternut, as in recipe.
Step 2: Layer quinoa, roasted veggies, and chickpeas in containers, and drizzle with the dressing. Keep the tomatoes, cucumbers and herbs in a separate container, and mix together before serving. This keeps the veggies from getting soggy from sitting in the dressing for too long.
HOW TO PREPARE QUINOA
Quinoa is cooked similarly to rice. Add 1 cup of quinoa with 2 cups of cold water to a saucepan. Bring to a low boil over medium high heat. Once it’s boiling, cover it with a lid, and reduce heat to low. Allow to steam for about 15-20 minutes, until all liquid is gone.
WW Points and other Slimming or Weight Loss programs:
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I await your comments! Enjoy!
