Moroccan Chicken Quinoa Salad

DESCRIPTION

Inspired by Moroccan flavors, this wholesome salad is filled with quinoa, juicy shredded chicken, chickpeas, wilted baby spinach and cherry tomatoes, tossed in a spiced lemon vinaigrette. It’s the perfect light and refreshing meal for warmer days!

INGREDIENTS

• 100g shredded chicken breast
• 370g cooked quinoa
• 200g canned chickpeas
• 50g baby spinach
• 50g cherry tomatoes, halved

Dressing

• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp sweet paprika
• 1/8 tsp turmeric
• 1/8 tsp garlic powder
• 1 tsp extra virgin olive oil
• 1 tbsp water
• 1/2 lemon, juiced
• Salt, to taste
• Pepper, to taste

INSTRUCTIONS

1. Make dressing by whisking together all the dressing ingredients in a small bowl until combined.
2. Wilt baby spinach by placing it in a microwave-safe container and microwaving on high for 1-2 minutes.
3. In a large mixing bowl, add shredded chicken, quinoa, chickpeas, wilted spinach and cherry tomatoes. Drizzle dressing all over and toss to combine. Serve immediately.

NOTES

• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• You can follow[ this recipe](https://recipes.chloeting.com/recipes/southwestern-chicken-quinoa-bowl.html) to make the shredded chicken. Just be sure to omit the oregano.
• Feel free to omit chicken or substitute with any other proteins you like.

© Chloe Ting Recipes – https://chloeting.com/recipes/moroccan-chicken-quinoa-salad