Moroccan Quinoa Salad with Pomegranate Seeds
This Moroccan Quinoa Salad with Pomegranate Seeds combines the hearty goodness of quinoa with the sweet pop of pomegranate seeds, creating a colorful masterpiece that's perfect for any occasion.
Ingredients
- 2 cups cooked quinoa about 1 cup uncooked
- 1 cup pomegranate seeds
- 1/2 cup fresh mint leaves chopped
- 1/2 cup fresh parsley chopped
- 1/3 cup sliced almonds toasted
- 1 small red onion finely diced
- 2 carrots julienned
- 1 cup chickpeas drained and rinsed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Start by cooking your quinoa according to package instructions. Let it cool completely.
- While the quinoa cools, prepare the dressing by whisking together olive oil, lemon juice, honey, cumin, cinnamon, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the cooled quinoa, pomegranate seeds, mint, parsley, almonds, red onion, carrots, and chickpeas.
- Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
- Taste and adjust seasoning as needed.
- Let the salad rest for about 15 minutes before serving to allow the flavors to meld together.