Moroccan Spring Salad

 

This salad was simple, filling, and bright. We were going out of town so that meant eating everything in the fridge so we wouldn’t waste anything. The kitchen sink of salads! Feel free to add whatever you’d like to this…

Moroccan Spring Salad

Rinse quinoa under water then add to a saucepan with 2 cups of fresh water. Bring to a boil, then simmer, covered about 15 min.

Place lentils in a new saucepan and cover with water by 2 inches. Bring to a boil, then simmer, uncovered, about 15 min. Strain and cool slightly.

Mix together lentils, quinoa, and all of the chopped vegetables.

Whisk lemon juice, olive oil, and dried spices, and combine with salad.

Toss in mint, parsley, feta, and pistachios. Enjoy!

  • 1 cup quinoa, cooked

  • 1 cup french lentils, cooked

  • 3 green onions chopped

  • 1/2 cup cherry tomatoes, sliced in half

  • 3 carrots, grated

  • 1 cucumber, peeled and chopped

  • 1/4 cup parsley, chopped

  • 1/4 cup mint, chopped

  • juice of 1 lemon

  • 1/8 cup olive oil

  • 1 tsp cumin

  • salt and pepper

  • handful of pistachios

  • 1 oz crumbled feta

 
Food, springErin Mulliganspring, salad