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Moroccan Quinoa and Chickpea Salad

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Ingredients

Instructions

  1. In a large bowl combine cooked quinoa, chickpeas, grated carrots, dates and pistachios.
  2. Top with olive oil and vinegar and give it a good stir to coat.
  3. Add in spices and stir until well combined.
  4. Serve warm or cold.*
  5. Will keep up to one week in refrigerator.

Notes

*Can eat immediately, but gets better as it sits and the flavours meld together.

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