Moroccan Mint Quinoa Salad

This salad nails everything I’m looking for out of a salad as a main course. High in protein, packed with layers of flavor and easy to make. Perfect for most seasons, the mint makes this refreshing in the summer, and the roasted cauliflower gives you the warming vibes you’re looking for in the fall/winter. It’s a perfect party dish or a one stop shop to your Sunday meal prep! Versatility is key when eating a plant based diet and this recipe does not dissapoint.

One of the most important spices in this dish sumac, can be a little harder to find! Call your local grocery store to check or order it online! You can make it without it, however the sumac gives you all the moroccan vibes this dish is calling for!

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The Goods:

For the roasted veggies:

• 1 tbsp olive oil

• 1 tsp sumac

• 1 tsp paprika

• 1 tsp granulated garlic

• 1 tsp maple syrup

• 1 tsp salt

• 1 purple sweet potato, diced

• 1 head cauliflower, chopped

For the salad:

• 2 cups cooked quinoa

• 2 carrots, sliced

• 1 cup pine nuts

• 1 cup dried currants

• 1 cup micro greens

• 1 cup chopped mint

• 1 orange, juiced and zested

• 1 lemon, juiced

• Drizzle of extra virgin olive oil

• salt + pepper

• Roasted veggies from above

The Method:

1. Preheat your oven to 375.

2. For the roasted veggies, grab a bowl and mix everything together from that ingredient list.

3. Pop them on a sheet pan lined with parchment paper, and roast for about 20 minutes.

4. In a separate bowl, add all of the ingredients for the salad except the orange, lemon, and olive oil and mix well.

5. Add roasted veggies once their done and toss into the salad with the orange juice, lemon juice, and olive oil.

6. Taste test for salt, pepper and enjoy!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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