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Day 22 lunch: Moroccan Salad with quinoa & chickpeas

2/29/2020

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INGREDIENTS

1 cup quinoa cooked to package directions
1/2 butternut squash peeled and cubed
2 beets peeled and cubed (1 1/2 cups)
2 cups cucumber chopped
2 cups cherry tomatoes halved
1/2 cup cilantro chopped
1/2 cup Italian parsley chopped
Moroccan Chickpeas
1 can chickpeas
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon sweet paprika
3/4 teaspoon sea salt less if chickpeas are salted
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/8 teaspoon cayenne
Lemon Vinaigrette
3 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons white wine vinegar
1 tablespoon honey or date syrup for vegan option
1 teaspoon dijon mustard
sea salt and black pepper to taste

INSTRUCTIONS

Preheat the oven to 425 degrees F.
Add the chickpeas to a bowl, and drizzle with lemon juice and olive oil. Mix all spices together in a small dish, then evenly coat chickpeas with the spices. 
On a large baking tray, lay out cubed butternut and beets, and spray with olive oil. Leave 1/3 of the baking tray to also lay out chickpeas.
Bake butternut, beets, and chickpeas for 25-30 minutes.
Layer quinoa, roasted veggies and chickpeas, and fresh tomatoes and cucumbers with chopped herbs. 
Toss salad with lemon vinaigrette.

Source: ​Sunkissed Kitchen 
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No Meat March 2020