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.