My new favorite salad that needs a new name (aka Lemon quinoa chickpea avocado salad)

This is my new favorite salad.  I had it at a potluck and couldnt stop thinking about it.  It was just THAT good.  After making it, I think it's a super versatile salad, so I am suggesting tons of alternatives depending on what's fresh and good by you right now.  Allow over an hour, since the salad likes to sit together for a bit before serving.


Lemon Quinoa Cilantro Chickpea Salad
serves 6 as a side

1/2 C. dry quinoa
2 C. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 c. veggies (cherry tomatoes cut in half, peppers, cukes)
2 large avocados, diced
2 C. spinach, chopped fine
1 bunch cilantro (or basil), chopped fine
1/4 C. onion, regular or red (optional), chopped fine if using.

For the dressing:
zest of 1 lemon
Juice of 2 lemons
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. sweetener (we like maple)
1/2 tsp. cumin
2 small cloves garlic, minced
dash of salt and pepper

To make quinoa - Put the quinoa and broth into a saucepan.  Let sit for 15 minutes.  Then bring to a boil over medium high heat.  Reduce to a simmer and let cook for 20-25 minutes.  It will still have a bit of broth in it, but it will be completely cooked.  Set it aside to chill.

Add beans, veggies, greens, and onion if using to a serving bowl.

Mix dressing ingredients together and pour over bean-veggie mixture.  When quinoa is cool, add that it in.  Add avocado last then let the salad sit together for 15-30 minutes for the flavors to blend.  Serve room temp.

Moroccan Soup with Chick Peas

I know we just ate Moroccan Chicken but it was so delicious that we all had to have it again.  This time, we made it into a vegetarian soup.  I used some over-salted roasted chick peas (oops!) and skipped the raisins since the kids arent big fans of raisins in their soup.  The vegetarian version might be even better than the chicken version.  We LOVED it!

Moroccan Soup with Chick Peas

Onion, chopped
Garlic, 4-6 cloves, minced or pressed
Celery, just a few stalks, chopped
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1/8 cayenne (if you like)
1 can of tomatoes (I used a few cups of frozen roasted cherry tomatoes)
2-3 cans of chick peas
4 cups broth or stock (vegetarian, of course, but chicken is fine here if you're ok with it)
Honey, just a spoonful
Raisins, a big handful (if you like)

Heat pot with oil on medium heat.  Cook onion, garlic, and celery for 5-10 mins until soft, but not overly browned.  Add spices, stir a minute.  Add tomatoes, chick peas, broth/stock, and honey.  Simmer for 30 mins to an hour.  Add in the raisins towards the end so they plump.

Serve with a big salad and crusty bread.

Crockpot Moroccan Chicken

This is my attempt at converting our favorite Moroccan Chicken recipe (as seen before on this site) for the crockpot. Our Fridays are busy and getting dinner ready is often a rush, so I'm giving this a try tomorrow. I'll let you know how it goes!

UPDATE:  We loved it.  It's insanely easy and oh so delicious!

Moroccan Chicken, modified for the crockpot

2 teaspoons cinnamon 

2 teaspoons cumin 

2 teaspoons coriander 

1/2 teaspoon cayenne pepper 

1-2 lbs chicken on the bone (I used 2 organic packs from Costco)

2 tablespoons olive oil 

1 medium yellow onion, chopped 

1 teaspoon grated ginger root 

3 garlic cloves, crushed 

3 cups fat-free low-sodium chicken broth (enough to cover the chicken)

2 cups canned chopped no-salt-added whole tomatoes 

2 cups canned chick-peas, rinsed 

3/4 cup pitted kalamata olive, halved 

1/2 cup raisins 

2 tablespoons honey 

1 bay leaf 

1 tablespoon cinnamon

Add first set of ingredients to crockpot. Cover and cook on low for 8 hours. 

Add the second set of ingredients. Cook another 30 mins. Serve with whole-wheat pitas and/or cous cous.

Moroccan Chicken

We LOVE this dish (it's not quite a stew).  It cooks in one pot and smells so good as it simmers.  The picky eaters can pick out what they dont like.  The negative - NO leftovers.  Ever.  I always forget to double it.  Next time...

Update: I'm testing out a crockpot version, check that out here.

Moroccan Chicken 1 pot meal

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DOUBLE IT! Makes a light meal for 5 adults with salad

2 teaspoons cinnamon
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon cayenne pepper
1 1/3 lbs boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 medium yellow onion, chopped
1 teaspoon grated ginger root
3 garlic cloves, crushed
1 cup fat-free low-sodium chicken broth
2 cups canned chopped no-salt-added whole tomatoes
2 cups canned chick-peas, rinsed
3/4 cup pitted kalamata olive, halved
1/2 cup raisins
2 tablespoons honey
1 bay leaf
1 tablespoon cinnamon
1/2 lemon, seeded, cut into 4 wedges

In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.

In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.

Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.

Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas and/or cous cous.