Moroccan Quinoa Salad
Moroccan Quinoa Salad
Servings - 5
INGREDIENTS
Soaked white chickpeas - 400 grams
Water - 500 milliliters
Water - 300 milliliters
Olive oil - 1 tablespoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Ouinoa - 100 grams
Cumin powder - 1 teaspoon
Turmeric - 1/8 teaspoon
Dry ginger powder - 1/4 teaspoon
Red chili - 1/2 teaspoon
Garlic powder - 1/2 teaspoon
Cayenne pepper - 1/2 teaspoon
Salt - 1/2 teaspoon
Olive oil - 2 tablespoons
Tahini paste - 2 tablespoons
Olive oil - 2 tablespoons
Lemon juice - 1 tablespoon
Apple cider vinegar - 1 1/2 tablespoons
Honey - 2 teaspoons
Garlic powder - 1/2 teaspoon
Turmeric - 1/8 teaspoon
Cayenne pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Cucumber - 90 grams
Carrots - 80 grams
Seedless dates - 40 grams
Onions - 40 grams
Mint - 2 tablespoons
Feta cheese - 80 grams
Spinach 30 grams
PREPARATION
1. Take a pressure cooker, add 40 grams soaked white chickpeas, 500 milliliters water.
2. Cover it with lid and cook until you hear 4 - 5 whistles.
3. Take a heavy skillet, add 300 milliliters water, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and stir well.
4. Add 100 grams quinoa and cook for 1 - 2 minutes.
5. Cover it with lid and cook for 15 minutes.
6. Open the lid and stir well. Remove it from heat.
7. In a bowl, add 1 teaspoon cumin powder, 1/8 teaspoon turmeric, 1/4 teaspoon dry ginger powder, 1/2 teaspoon red chili, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt and mix it well.
8. In a bowl, add boiled chickpeas, prepared seasoning, 2 tablespoons olive oil and mix it well.
9. Transfer, this into a baking tray and spread it evenly.
10. Preheat the oven to 400°F/200°C. Bake for about 30 minutes.
11. In a bowl, add 2 tablespoons tahini paste, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 1/2 tablespoons apple cider vinegar, 2 teaspoons honey, 1/2 teaspoon garlic powder, 1/8 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 1/4 teaspoon salt and mix it well.
12. In a bowl, add baked chickpeas, boiled quinoa, 90 grams cucumber, 80 grams carrots, 40 grams seedless dates, 40 grams onions, 80 grams feta cheese, 30 grams spinach, 2 tablespoons mint, prepared dressing and mix it well.
13. Serve.
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Quick cheap healthy recipe; moroccan vegetarian quinoa
In this cheap healthy meal I share how I make a healthy affordable meal on a budget with only a few steps and minimal clean up. We live busy lives and don't always have time to cook from scratch, so I'm all about whatever is quick and easy so you don't cave for pizza or fast-food.
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MOROCCAN QUINOA SALAD RECIPE | VEGAN & HEALTHY
Ingredients
2 cups cooked quinoa
400g tin chickpeas, drained and rinsed
1 kg sweet potato
1 cup cherry tomatoes
2 cups spinach
1/4 cup sultanas
1/4 cup slivered almonds
1/4 cup pepitas
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp turmeric
salt and pepper to taste
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Super Healthy! Chickpea & Quinoa Salad | Packed with Flavors & Easy to Make
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