Moroccan Quinoa Salad

This vegan salad is full of color, texture, and crunch! Serve it as a main meal for a quick weeknight dinner, and then pack up the leftovers to bring to work the next day for lunch. Two meals in one = WIN!

Moroccan Quinoa Salad
Yield: 3-4 servings

Ingredients
Salad:

• 1 1/2 cups cooked quinoa (or 1/2 cup uncooked)
• 1 cup matchstick carrots
• 4 green onions, thinly sliced
• 3/4 cup chickpeas, rinsed & drained (half of 15 oz can)
• 1/3 cup chopped dates (or regular raisins)
• 1/3 cup golden raisins
• 1/3 cup chopped flat leaf parsley (or cilantro)
• 1/2 cup chopped pistachios, for serving

Dressing:

• 2-3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp honey (maple syrup or agave, if vegan)
• 1/2 tsp salt
• 1/2 tsp cumin powder
• 1/8 tsp chili powder

Directions

1. Cook quinoa according to package directions. Allow quinoa to cool completely. (Put in refrigerator to speed this up!)
2. Once quinoa is cooled, toss all salad ingredients together.
3. Combine dressing ingredients in small mason jar and shake until mixed through. Drizzle dressing onto salad and toss to combine.
4. If consuming immediately, top individual servings with chopped pistachios. Or, store in refrigerator for later! Salad ages well. :)

Recipe adapted from Little Spice Jar.