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Moroccan Salad with Quinoa and Chickpeas
Ingredients
  • 1 cup quinoa cooked to package directions
  • ½ butternut squash peeled and cubed
  • 2 beets peeled and cubed (1 ½ cups)
  • 2 cups cucumber chopped
  • 2 cups cherry tomatoes halved
  • ½ cup cilantro chopped
  • ½ cup Italian parsley chopped
  • subheading: Moroccan Chickpeas:
  • 1 can chickpeas
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon sweet paprika
  • ¾ teaspoon sea salt less if chickpeas are salted
  • ½ teaspoon ginger
  • ½ teaspoon turmeric
  • ⅛ teaspoon cayenne
  • subheading: Lemon Vinaigrette:
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons white wine vinegar
  • 1 tablespoon honey or date syrup for vegan option
  • 1 teaspoon dijon mustard
  • sea salt and black pepper to taste
Steps
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