Active Time

　　15 minutes

　　Total Time

　　45 minutes

　　Moroccan flavors are infused in this healthy quinoa salad that can be served with any protein of choice. A unique recipe simple enough for anyone to re-create.

　　

Ingredients

6 servings

　　

For the quinoa:

2 cups uncooked quinoa

　　1 eggplant, cut into 1-inch cubes

　　2–3 yellow squash, cut into 1-inch cubes

　　1 14-ounce can chickpeas, drained

　　5 tablespoons olive oil

　　1 teaspoon cumin powder, divided

　　⅓ cup raisins

　　Fresh cilantro, chopped

　　

For the dressing:

½ cup Best Foods® Carefully Crafted Dressing and Sandwich Spread

　　1 tablespoon lemon juice

　　1 teaspoon extra-virgin olive oil

　　1 teaspoon cumin powder

　　¼ teaspoon paprika

　　¼ teaspoon salt

　　¼ teaspoon ground black pepper

　　

Step 1

Cook quinoa according to package instructions. Cool completely.

　　

Step 2

Preheat oven to 425°. Place squash and eggplant on separate baking sheets and spread in a single layer.

　　

Step 3

Add half the cumin, paprika, salt, and black pepper to the eggplant, followed by 3 tablespoons of oil. Toss to coat. Add remaining cumin, paprika, salt, and pepper to the yellow squash. Drizzle with remaining 2 tablespoons of olive oil. Toss to coat. Roast, turning once, until golden and tender, 25–30 minutes. Cool on sheets.

　　

Step 4

In a small bowl, combine the dressing ingredients. Set aside.

　　

Step 5

In a large bowl, place the cooked quinoa, raisins, chickpeas, roasted veggies, and fresh cilantro. Add the dressing and combine. Serve immediately.

　　Cooks' Note

　　Sponsored by Best Foods®, Created by Miryam Quinn Doblas of Eat Good 4 Life