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Moroccan-Inspired Avocado Quinoa Salad Recipe

Moroccan-Inspired Avocado Quinoa Salad Recipe
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★★★★★

4.9 from 29 reviews

A vibrant and nutritious Moroccan-inspired avocado quinoa salad featuring tender quinoa, kale, chickpeas, creamy avocado, sweet dates, and a zesty lemon-cumin dressing. This salad is perfect as a wholesome lunch or a light dinner with a delicious blend of textures and flavors.

Ingredients

Scale

Salad Ingredients

  • 1/2 cup quinoa, uncooked
  • 1 cup water
  • 3 cups curly kale, chopped
  • 1 green onion, thinly sliced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 1/2 ripe avocados, halved, pitted, and chopped
  • 1/3 cup pitted and chopped Medjool dates
  • 1/3 cup chopped flat-leaf parsley
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped pistachios

Dressing Ingredients

  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp sugar or honey
  • 1 garlic clove, grated
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cumin
  • Zest from ½ lemon

Instructions

  1. Prepare the Quinoa: Rinse the quinoa thoroughly under cold running water using a fine mesh strainer to remove any bitterness. Transfer it to a small saucepan, add 1 cup of water, and bring to a simmer over medium heat. Cover and cook for 15 minutes. Remove from heat and let stand, covered, for an additional 5-10 minutes until the quinoa is tender and water is absorbed. Fluff with a fork and allow to cool.
  2. Make the Dressing: In a mason jar, combine fresh lemon juice, olive oil, Dijon mustard, sugar or honey, grated garlic, kosher salt, cumin, and lemon zest. Screw the lid tightly and shake vigorously until the dressing is well blended.
  3. Assemble the Salad: In a large bowl, add the cooled quinoa, chopped kale, sliced green onion, chickpeas, diced avocado, chopped Medjool dates, parsley, crumbled feta, and chopped pistachios. Pour the dressing over the salad and toss gently but thoroughly to ensure all ingredients are coated evenly.
  4. Serve: Serve the salad immediately for the best texture and freshness, or chill in the refrigerator for 30 minutes to allow flavors to meld. Enjoy as a nutritious main or side dish.

Notes

  • You can substitute kale with spinach or arugula if preferred.
  • For a vegan version, omit feta or use a vegan cheese alternative.
  • If you prefer less sweetness, reduce the dates or omit the honey in the dressing.
  • Make sure to rinse quinoa properly to eliminate its natural bitterness.
  • This salad stores well for up to 2 days refrigerated but is freshest when served the same day.

Nutrition

Keywords: Moroccan salad, avocado quinoa salad, healthy quinoa salad, kale chickpea salad, Mediterranean salad

Find it online: https://kitchenbyrita.com/moroccan-inspired-avocado-quinoa-salad-recipe/