Moroccan Carrot and Chickpea Salad

Last weeks temps were perfect but we need rain Rain for the grass, the veggie garden, and the flowers. I water the veggie garden regularly and things are doing well but nothing really nourishes like rainwater.

I’m still working in multiple community gardens and in many of them, we have shifted our hours to early morning to weed and water before the heat of the day. We’re still dealing with horrible air and it looks like this week we have air quality warnings again - tell me how Climate Change is a hoax. 

The heat has put a stop to turning on the oven these days but on the positive side, we’ve been eating more salads and fresh vegetables. Last week I turned some quinoa, veggies, and pantry ingredients into a delicious Moroccan carrot and chickpea salad. 

Ingredients:

2/3 cup quinoa

1 1/2 cup water or veggie broth

1/2 cup sunflower seeds

1/2 onion - diced

1 cup carrots - grated

1 can chickpeas - rinsed and drained

2 cups spinach - torn

1/2 mint - finely chopped

1/3 cup raisins 

Salad Dressing

1/4 cup plus 2 T olive oil

2 T lemon juice

2T apple juice (can also use orange juice)

1T maple syrup

1/2 tsp cinnamon

1/2 tsp grated ginger

1/2 tsp cumin

1/2 tsp coriander

1/4 tsp sea salt

pinch of chili flakes

Instructions:

In a saucepan combine quinoa and water. Bring to a boil, then reduce heat to simmer and cook quinoa for 12 - 15 minutes. Fluff with a spoon and cover - Let cool.

Prepare dressing in a small jar by whisking together oil, lemon juice, apple juice, maple syrup, cinnamon, ginger, cumin, coriander, salt, and red pepper flakes. 

In a large mixing bowl, combine quinoa, onion, carrots, chickpeas, spinach, mint, raisins, and sunflower seeds. Pour the dressing over the quinoa/veggie mixture and toss to combine. 

Leftovers can be stored in the refrigerator for 3 - 4 days (if there are any that is).

Enjoy!

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