Recipes

Veganized Moroccan Salad

With Quinoa and Arugula

Introducing a simple way to make salad, we present Veganized Moroccan Salad with Quinoa and Arugula.

Moroccan Quinoa & Arugula Salad are a very satisfying and healthy salad that hits the spot after all the sweets and heavy food you’ve eat.

This healthy salad is perfect for a simple lunch or even for your dinner. A salad is easy to prepare once you’ve assembled all the ingredients that will be needed. Moroccan Quinoa & Arugula Salad are using a fresh and flavorful ingredient.

What you will love most about this salad is the simplicity of the ingredients used. The ingredients are simple but when combined they have rich flavor and delicious.

In fact, this is a healthy recipe that is full of flavor!

This recipe is very simple and very straight forward. Just simply toss the ingredients to combine and serve. Yum!

Moroccan Quinoa & Arugula Salad

Nicole Kearsley
Here's a tasty salad from Two Spoons adapted with a few changes. The dressing is delicious and could be drizzled over any combination of veggies. I can't wait to make it again
Prep Time 20 mins
Total Time 20 mins
Course Appetizer, Salad, Side Dish
Cuisine French, Vegan
Servings 2

Ingredients
  

Salad

  • 2/3 cup Quinoa
  • 1/2 cup Hazelnuts or sliced almonds
  • 1 piece Shallot chopped
  • 1 cup Carrots grated
  • 1 cup Red Cabbage chopped
  • 14 ounces Chickpeas drained and rinsed
  • 13 ounces Arugula
  • 1/3 cup Mint chopped
  • 1/4 cup Pitted Dates chopped

Dressing

  • 1/3 cup Extra Virgin Olive Oil
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Orange Juice
  • 1 tablespoon Maple Syrup
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Coriander
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Red Pepper Flakes

Instructions
 

  • Cook quinoa according to package directions. Let cool.
  • Prepare dressing by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, salt and red pepper flakes.
  • In a large mixing bowl combine quinoa, chopped shallot, grated carrot, cabbage, chickpeas, arugula, chopped mint and dates.
  • Pour over dressing and toss to combine. Sprinkle nuts over salad.

Notes

MAKE IT FRESH: You can use an actual orange. The oranges can be any seedless variety, such as navel, blood oranges, sumo mandarins, satsuma or tangerines.
CITRUS VARIETY: Grapefruit, oranges, lemons, limes are the most common. Look for mandarin oranges, tangerines, tangelos, sumo, satsuma and Buddha’s hand.
PEPPERY FLAVOR: The peppery flavor of arugula is a great foil for citrus and quinoa, but the arugula can be combined with other greens. Good examples are spinach, baby kale or baby Swiss chard.
Keyword plant based, vegan
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