Here's a tasty salad from Two Spoons adapted with a few changes. The dressing is delicious and could be drizzled over any combination of veggies. I can't wait to make it again.
INGREDIENTS
2/3 cup quinoa
1/2 cup hazelnuts or sliced almonds
1 shallot, chopped
1 cup carrots grated
1 cup red cabbage, chopped
14 oz can chickpeas, drained and rinsed
3 oz arugula
1/3 cup mint, chopped
1/4 cup pitted dates chopped
(Dressing)
1/3 cup extra virgin olive oil
2 Tbsp lemon juice
2 Tbsp orange juice
1 Tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp salt
1/8 tsp red pepper flakes
DIRECTIONS
1. Cook quinoa according to package directions. Let cool.
2. Prepare dressing by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, salt and red pepper flakes.
3. In a large mixing bowl combine quinoa, chopped shallot, grated carrot, cabbage, chickpeas, arugula, chopped mint and dates. Pour over dressing and toss to combine. Sprinkle nuts over salad.
