Moroccan-Spiced Chickpeas and Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 15-ounce can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber cucumber, diced
• 1 cup red onion, finely diced
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped

• 1 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
2. 02
   Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
3. 03
   In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
4. 04
   In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground cinnamon, ground coriander, cayenne pepper, salt, and black pepper to make the dressing.
5. 05
   Add the cooled quinoa to the chickpea mixture and toss gently to combine.
6. 06
   Pour the dressing over the salad and toss until everything is well coated.
7. 07
   Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.