Moroccan Chickpea Quinoa Salad with Kale
Serves 45 mins prep20 mins cook
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.
0 servings
What you need
cup quinoa
cup kale
tsp oil
cup onion
tsp ginger paste
tsp garlic paste
tsp turmeric
tsp cumin
tsp red pepper flake
cup broth
cup chick peas
tbsp dried cranberries
tbsp slivered almonds
Instructions
1 If using uncooked quinoa, cook according to instructions in notes. 2 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. 3 Pour oil on skillet and fry onions for about 3-4 minutes until translucent. 4 Add ginger and garlic and sauté for another minute. 5 Add spices and mix well. 6 Pour in broth, reduce to simmer and add chickpeas. 7 Stir, cover and cook for 5-7 minutes until flavors develop, chickpeas are softened, and liquid is mostly evaporated. 8 Add quinoa and kale to skillet and stir to combine. Cover and cook until quinoa is warmed through. About 2 minutes. 9 Add cranberries and fold. 10 Transfer to bowl, garnish with toasted almonds and serve!View original recipe