Lunch box Take #3

This is another good lunch box option. It is modified from a Cooking Light recipe which uses bulger instead of quinoa. It keeps well throughout the week and has lots of protein to full you up!

Moroccan spiced quinoa and chickpea salad

Ingredients

• 3 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 2 cups boiling water
• 1 cup quinoa
  
• 1/2 cup matchstick-cut carrots
• 1/3 cup dried cranberries
• 3 tablespoons slivered almonds, toasted
• 2 teaspoons chopped fresh mint
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

1. Cook quinoa according to directions. I use a rice cooker to make this easier.

2. Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside. Add quinoa when it has cooled a little. Add carrots, cranberries, almonds, mint, chickpeas to bowl. Stir gently until all is combined. Cover and chill.