Moroccan Carrot Quinoa Salad

Step 1

Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.

Step 2

While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.

Step 3

Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.

Step 4

Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.

Step 5

Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.