A vibrant and nutritious salad featuring quinoa, chickpeas, and a blend of Moroccan spices, perfect for a healthy meal.
Place the quinoa in a saucepan with the vegetable stock and bring it to a boil.
Reduce the heat and let it simmer for 10-15 minutes until all the stock is absorbed.
Remove the saucepan from the heat, cover it, and let it stand for 5 minutes.
In a wide bowl, mix the chickpeas with olive oil, lemon juice, and ras el hanout to coat them well.
Add the cooked quinoa and all other ingredients to the chickpeas and gently toss them together.
Season with salt and freshly ground black pepper to taste.
Serve the salad fresh and enjoy the vibrant flavors.
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