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Moroccan Quinoa Salad

Spinach for Breakfast
  • minutes
  • Serves

INGREDIENTS

1

10 or 12oz jar Bell peppers, roasted

4

Carrots

1 can

Chickpeas

1/3 cup

Currants or raisins

2 cloves

Garlic

1/4 cup

Parsley, fresh

1 tbsp

Honey

1 cup

Quinoa

2

Salt & pepper

1

Sea salt and pepper

2 tsp

Turmeric

2

Olive oil

4 tbsp

Olive oil

1 tsp

Cumin

2 cups

Water

1/2 cup

Of white balsamic