Quick and simple – two things that I look for in a recipe, especially a lunch recipe, and this one is my new fave. It lasts me for 4-5 meals and is a cinch to make. No roasting, sauteing, or processing needed, so it only takes about 15-20 minutes to whip up.
This hearty salad will last you through to your next snack or meal. It’s perfectly balanced with protein, carb and veggies. And better yet, the dressing is the perfect blend of spices and creaminess that will make you savour every bite.
Moroccan Quinoa Salad with Creamy Lemon Tahini Dressing
Ingredients
For the salad:
1/2 cup quinoa (uncooked)
1 19 oz can of chickpeas, drained and rinsed
1 large carrot, grated
2 green onions, diced
1 red bell pepper, diced
3 cups spinach, chopped
1/4 cup pine nuts
1/2 cup currants
Lemon-Tahini Dressing (modified from Simply Quinoa):
2 tbsp tahini
2 tbsp lemon juice
2 tsp apple cider vinegar
1/2 tsp turmeric
1/4 tsp coriander
1/4 tsp cumin
1/8 tsp cayenne
1/4 tsp cinnamon
Salt + pepper to taste
Water as needed
Instructions
Cook quinoa according to the package directions. Allow it to cool once cooked.
Combine all salad ingredients together in a large bowl.
Whisk together all of the dressing ingredients (except water) into a small bowl. The dressing will be very think, so start adding small amounts of water 1 tsp at a time until you reach your desired consistency.
Pour dressing over the salad and gently mix. Store in an airtight container in the refrigerator.
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Carolyn Berry
Welcome! I’m Carolyn, a Vancouver based registered dietitian, certified diabetes educator, marathon runner and foodie. My passion is creating simple and nourishing recipes to share with you! I hope you enjoy looking around.
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