6-Ingredients Power Salad

When I need a fulfilling dish that will make me feel good without making me sluggish, I make this super salad with Quinoa, Chickpeas & Carrots as the main ingredients, but the star is a tangy cumin dressing and a combination of herbs. It is crunchy, colorful, hearty and soo delicious, that sometimes I eat it as a treat with corn chips.





I have made this recipe many times for my family and they love it, but the best proof I had that it is a keeper was when I did it for an event of 200 attendees and everyone devoured it and until today - a year ago - people remember and ask for the recipe. So here it is for all of you to enjoy it too.

6-Ingredients Power Salad

Mediterranean Inspired

Serves 4 / Time: About 20 minutes


Ingredients

1 ½ cups cooked Quinoa (equals about ½ cup uncooked)

1 cup matchstick or shredded Carrots

1 (15 ounce) can of Chickpeas, rinsed and drained

⅓ cup Golden Raisins

¼ cup Salted, Toasted Pumpkin Seeds (can be substitute with walnuts or pistachios)

1/4 cup of any of these combination of Fresh Herbs: Cilantro & Basil Or Basil, Mint & Cilantro

Apple Cider & Cumin dressing

2 tablespoons Apple Cider Vinegar

1 tablespoon Real Organic Maple Syrup (or honey & adjust amount to your taste)

1/4 teaspoon Ground Cumin (If you can grind your own cumin seeds even better!)

1/4 teaspoon each salt and pepper to taste

1/3 cup Olive Oil

1/2 clove of garlic, mashed (Optional)


Directions

Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Meanwhile, combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Once quinoa is cool completely, toss the rest of the salad ingredients together in a large bowl, except the herbs and dressing and mix well.


Drizzle the dressing into the salad, add the fresh herbs, salt and pepper to taste and toss to combine everything. It should be sweet & tangy, with notes of maple and the freshness of the herbs. Let it marinate for at least 10 minutes before serving.


This salad stores well for a few days in the refrigerator. If you are not serving it right away, do not add all the dressing and all the herbs - add about half or less to marinate - it taste even better after it has been marinated. Add more dressing to your taste before serving and top with fresh herbs.


To make this salad even more fulfilling, you can add pieces of roasted pumpkin, butternut squash, sweet potatoes, marinated tofu or roasted chicken.


Happy Cooking & Eating for Good Health!


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