Moroccan Carrot and Chickpea Salad 🥗🧡🌱 Protein-packed and full of flavour! Recipe below 👇 2/3 cup quinoa 1 1/3 cup water 1/2 cup almonds 1 shallot small 1 cup carrots grated 1 can chickpeas (400 ml) 2.5 oz arugula 1/2 cup mint tightly packed 1/4 cup dates chopped Moroccan Salad Dressing 1/4 cup + 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp orange juice 1 tbsp maple syrup 1/2 tsp cinnamon 1/2 tsp ginger 1/2 tsp cumin 1/2 tsp coriander 1/4 tsp sea salt pinch red pepper flakes 1. In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool. 2. Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat. 3. Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes. 4. In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine #twospoons #moroccanfood #healthycooking #healthyrecipes #veganrecipes #veganmeal #healthydinner #healthymealideas #fitfoodie #healthydinnerideas #easymeal #lowcaloriemeals #quinoa #bowlfood #veggiefood #chickpeas #veganlunch #plantbased #plantbaseddiet #plantbasedrecipes #veganmeals #plantbasedeating #freshsalad #feedfeed #thrivemags #bestofvegan #letscookvegan #makesmewhole #foodandwine