Infused with flavorful spices, this Moroccan Chickpea Quinoa Salad has Kale added for an extra nutrient boost. With a slight sweetness from the dried cranberries and crunchiness of the sliced almonds, this is definitely a meal prep worthy recipe.
Ingredients
1cupQuinoa, Cooked, 185g, or ⅓ cup uncooked
2cupsKale, Shredded, 66g
¼tspOil
¼cupOnion, Chopped, 40g
¾tspGinger Paste or Grated, 4g
¾tspGarlic Paste or Minced, 4g
¾tspTurmeric
½tspCumin
⅓tspRed Pepper Flakes
½cupBroth
½cupChickpeas, Canned (130g) or Cooked from dry (37g)
2TbspDried Cranberries, 15g
1TbspSliced Toasted Almonds, 10g
Instructions
If using uncooked quinoa, cook according to instructions in notes.
Simmer ½ inch of water on a large skillet over medium heat and add kale. Cover and cook, stirring until bright green, soft, and wilted. About 3-4 minutes. Set aside.
Pour oil on skillet and fry onions for about 3-4 minutes until translucent.
Add ginger and garlic and sauté for another minute.
Add spices and mix well.
Pour in broth, reduce to simmer and add chickpeas.
Stir, cover and cook for 5-7 minutes until flavors develop, chickpeas are softened, and liquid is mostly evaporated.
Add quinoa and kale to skillet and stir to combine. Cover and cook until quinoa is warmed through. About 2 minutes.
Add cranberries and fold.
Transfer to bowl, garnish with toasted almonds and serve!