Moroccan Grain Salad
Nothing in the fridge? No biggie!
A grain salad is always my go to meal when I desperately need to run to the store but I know better than to grocery shop when hungry. Take any cooked grain you have on hand; rice, barley, quinoa, farro etc. Toss with whatever veg you can salvage from the crisper. For me there is always a hunk of onion, a random carrot and not-quite slimy greens.
Head to the pantry for a can of beans, some dried fruit and a handful of nuts or seeds. Toss it all together with your favourite vinaigrette. Homemade. Store-bought. Whatever floats your boat. Pack it into containers for weekday lunches, serve with grilled chicken for dinner or eat right out of the bowl before heading to the store!
Make Ahead Moroccan Grain Salad
Cooked grains are tossed with chickpeas, carrots, currants, arugula and a simple homemade vinaigrette to save weekday lunches in less than 20 minutes with a quick and satisfying salad inspired by classic Moroccan flavours.
Ingredients
Dressing:
- 3 tbsp white wine vinegar
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1 tsp finely grated orange zest
- 3/4 tsp each salt and freshly ground black pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground coriander
- 1/4 tsp ground ginger
- 1/3 cup olive oil
Salad:
- 2 cups cooked grains such as rice, barley, quinoa or farro
- 1 can chickpeas, drained and rinsed (19 oz/540 mL)
- 1 cup shredded carrot
- 1/2 cup shaved red onion
- 1/2 cup currants or raisins
- 2 cups arugula
- 1/2 cup toasted slivered almonds (optional)
Instructions
- Dressing: Whisk vinegar with honey, mustard, orange zest, salt, pepper, cumin, cinnamon, coriander and ginger. Slowly pour in oil, while whisking constantly, until emulsified.
- Salad: Toss cooked grains with chickpeas, carrot, red onion and currants. Add dressing and toss to coat. Add arugula and toss gently to distribute evenly. Sprinkle with almonds (if using). Serve immediately or store, tightly covered, in the refrigerator up to 3 days.
Notes
Tip: Bump up the protein by sprinkling with hemp hearts, chia seeds or sunflower seeds, top with grilled chicken, poached shrimp or soft cooked egg.