Bowl of Moroccan Quinoa salad
  • 200g Pearl Quinoa cooked
  • 1 large carrot cut into matchsticks or grated coarsley
  • handful of almonds
  • handful of dried apricots sliced thinly
  • small bunch of parsley chopped finely, plus reserve a few leaves for garnish
  • 1 can of chickpeas
  • 1 tsp of smoked paprika
  • A pinch of salt
  • Sliced avocado to serve
  • Fresh coriander to serve
Cook the quinoa and allow to cool completely before adding the salad ingredients. Drain the chickpeas and toss with smoked paprika and salt. Combine all of the ingredients for the dressing in a small jar, close the lid and give it a good shake until all mixed through. Mixed the dressing with the salad and add smoked paprika chickpeas.
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 1 tbsp runny honey
  • 1/2 tsp ground cumin
  • A pinch of salt
  • A pinch of cayenne pepper (optional)