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A Fully Loaded Moroccon Salad | Food Recipes Healthy Vegetarian Protein


A FULLY LOADED MOROCCAN SALAD


INGREDIENTS

  • 2 cups cucumber chopped
  • 2 cups cherry tomatoes halved
  • 1/2 cup cilantro chopped
  • 1/2 cup Italian parsley chopped
  • 1 cup quinoa cooked to package directions
  • 1/2 butternut squash peeled and cubed
  • 2 beets peeled and cubed (1 1/2 cups)


Moroccan Chickpeas

  • 3/4 teaspoon sea salt less if chickpeas are salted
    1/2 teaspoon ginger
    1/2 teaspoon turmeric
    1/8 teaspoon cayenne
  • 1 can chickpeas
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon sweet paprika


Lemon Vinaigrette

  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons white wine vinegar
  • 1 tablespoon honey or date syrup for vegan option
  • 1 teaspoon dijon mustard
  • sea salt and black pepper to taste
US Customary - Metric

INSTRUCTIONS
 
  1. Preheat the oven to 425 degrees F.
  2. Add the chickpeas to a bowl, and drizzle with lemon juice and olive oil. Mix all spices together in a small dish, then evenly coat chickpeas with the spices.
  3. On a large baking tray, lay out cubed butternut and beets, and spray with olive oil. Leave 1/3 of the baking tray to also lay out chickpeas.
  4. Bake butternut, beets, and chickpeas for 25-30 minutes.
  5. Layer quinoa, roasted veggies and chickpeas, and fresh tomatoes and cucumbers with chopped herbs.
  6. Toss salad with lemon vinaigrette.

This article adapted from this site