Moroccan Sweet Potato Red Quinoa Chickpea Salad

This Moroccan-inspired salad combines the earthy flavors of sweet potatoes and red quinoa with the sweetness of dried apricots, the freshness of herbs, and a zesty honey harissa dressing. Its a delightful and nutritious salad thats perfect for a light lunch or a side dish for dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup red quinoa, rinsed and drained
• 1 can 15 oz chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped red onion
• 1/4 cup toasted almonds, chopped
• Salt and black pepper to taste

Instructions:

Start by heating the oven to 400F 200C

Add the sweet potatoes dices to a large bowl and season with salt and black pepper

Place them on a baking sheet and roast them for 25 to 30 minutes, or until they are soft and barely caramelized

Put the red quinoa and 2 cups of water in a medium-sized saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the water is taken in

Use a fork to fluff it up, then let it cool down

The cooked quinoa, roasted sweet potatoes, chickpeas, chopped apricots, cilantro, mint, red onion, and toasted almonds should all be put in a large salad bowl

Add the honey harissa dressing ingredients to a different small bowl and mix them together with a whisk

Add the dressing to the salad and mix everything together until its well mixed

To taste, add salt and black pepper

Feel free to serve the Moroccan Sweet Potato Red Quinoa Chickpea Salad cold or warm

Have fun