Gluten-Free, Vegan, Serves 6

• 1 1/2 cups quinoa, rinsed and drained
• 3 cups water or vegetable broth
• 1 cup canned chickpeas, drained and rinsed
• 1 cup diced cucumber
• 1 cup diced bell peppers
• 1/2 cup diced red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup dried cranberries or raisins
• 1/2 cup chopped toasted almonds or pistachios

For the dressing:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

Directions:

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over high heat. Reduce the heat to low, cover the saucepan, and let the quinoa simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly. In a large salad bowl, combine the cooked quinoa, drained chickpeas, diced cucumber, diced bell peppers, diced red onion, chopped parsley, chopped mint, dried cranberries or raisins, and chopped toasted almonds or pistachios.

In a separate small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, apple cider vinegar, ground cumin, ground coriander, ground cinnamon, salt, and pepper to make the dressing. Pour the dressing over the quinoa salad and toss everything together until well-coated. Serve the Moroccan Quinoa Salad immediately or refrigerate it for a couple of hours to allow the flavors to meld.