Cheryl J
Chef Extraordinaire
Kay asked me to post the recipe for this delicious and refreshing salad I recently made. It makes a lot, but keeps well in the fridge for several days. I'm on day 3 now, and it actually just gets better, IMO. A little on the sweet side due to the dates and golden raisins and the little bit of honey in the dressing, but not overly sweet. I might add a little more fresh lemon juice next time, though.
It was the first time I made it so I made it as written, except I subbed toasted pine nuts for the pistachios, since that's what I had on hand. I'll definitely make this again.
The quinoa soaks up all the other flavors nicely and keeps it's texture, but couscous or bulgur could probably be subbed if you're not a quinoa fan.
Moroccan Chickpea Quinoa Power Salad Recipe | Little Spice Jar
It was the first time I made it so I made it as written, except I subbed toasted pine nuts for the pistachios, since that's what I had on hand. I'll definitely make this again.
The quinoa soaks up all the other flavors nicely and keeps it's texture, but couscous or bulgur could probably be subbed if you're not a quinoa fan.
Moroccan Chickpea Quinoa Power Salad Recipe | Little Spice Jar
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