Sick of boring salads? So are we! If you're wanting to shake up your salad game you need to try mindfullyholistic_ delicious and vibrant Moroccan Quiona & Chickpea Salad recipe.
Not only does this dish bring out some amazing flavours and colours, but you can also expect to receive an added bonus of anti-inflammatory properties from the turmeric, and blood glucose stabilising properties from cinnamon and cumin. Read on!
Ingredients
- Extra virgin olive oil
- 1 red/brown onion, diced
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups of Nutra Organics Vegetable Broth
- 400g tin chickpeas, rinsed and drained
- 1/2 cup raisins
- 2 small cucumbers, diced
- Handful of fresh roma or cherry tomatoes, sliced in half
- 1/2 bunch fresh parsley or coriander
Method
- Place a large pot over a medium head and add a splash of olive oil to coat the bottom of your pot (roughly 1/2-1 tablespoon).
- Once the oil is hot add in onion and sauté until onion is translucent, about 3-5 minutes.
- Stir in the spices (turmeric, cumin, cinnamon and salt and pepper) cook for roughly 30 seconds more.
- Next add in Broth and quinoa; bring mixture to a boil, then cover, reduce heat to low and cook for 15 minutes.
- After 15 minutes, remove from heat and fluff quinoa with a fork.
- Stir in chickpeas, raisins, fresh herbs, cucumber and tomato to the quinoa and mix until well-combined.
- Enjoy!
We hope you love making this salad and enjoy all the amazing benefits too! For more salad inspo, we also love the Vegan Vietnamese Rainbow Salad With Sesame Crusted Tofu. It's super nourishing and has the perfect combination of crunch and sweetness.
If you're after a warmer meal, we think you'll love the recipes below:
Pumpkin Soup With Coconut Bacon
Cheesy Vegan Cauliflower Gnocchi
Shepherd-Less Pie Deconstructed
Recipe by mindfullyholistic_
