Ingredients
The following ingredients have 5 Servings
- 1 tablespoon olive oil
- 1 cup uncooked quinoa
- 1/2 cup shredded carrots, chopped
- 2-3 green onions, chopped
- 1 (15 oz.) can chickpeas, rinsed and drained
- 1 1/2 cups finely chopped kale
- 3/4 cup finely chopped broccoli
- 2 tablespoons chopped parsley
- 1/3 cup dried cranberries
- 1/3 cup golden raisins
- 1/3 cup toasted pumpkin seeds
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1/4 teaspoon cumin
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 2 cloves garlic, minced
Instruction
- Heat olive oil in a medium saucepan over medium high heat. Add quinoa and toast until golden, 3-5 minutes. Add 1 1/2 cups water to quinoa and bring to a boil.
- Remove from heat. Cover and let stand for 10-15 minutes until quinoa is just tender and has absorbed the water. Rinse with cool water and drain. Cool completely.
- Add carrots, green onions, chickpeas, kale, broccoli, and parsley and toss to combine.
- In a small bowl, whisk together dressing ingredients. Pour over quinoa and mix well. Refrigerate until ready to serve. Stir in cranberries, raisins and pumpkin seeds just before serving.