Tonight, I was in the middle of making this Moroccan inspired quinoa salad based…

Tonight, I was in the middle of making this Moroccan inspired quinoa salad based on a Pinterest recipe, when I accidentally clicked away and had no directions for the dressing  I don’t eat Moroccan food because it’s just never been available around me, so I’m going to be honest: I just made this one up, and it’s actually super delicious! So I’m going to post my odd combination/concoction below, and please don’t be offended if it’s not Moroccan, I didn’t know what I was doing 

1/2 cup quinoa, cooked
1 vegan chicken patty, cooked
1 medium carrot, shredded
As much spinach or kale as your little heart desires 
1 mini bell pepper
1/4 cup dried cranberries
1/4 cup roasted cashews

Dressing:
1 Tbsp lemon juice
3 Tbsp olive oil
1/2 Tbsp apple cider vinegar
1-2 Tbsp maple syrup (I have a sweet tooth, so you can absolutely reduce or remove this, but it helps balance the acidity)
1/2 – 1 tsp garlic powder (I used the 1 tsp because I love garlic)
1/2 tsp cumin powder
1/2 tsp tumeric powder
1/4 tsp cayenne pepper (or less to taste)
A shake or pinch of cinnamon
Salt and pepper to taste

Feel free to change it around or play with it! If you don’t want to use vegan chicken and/or cashews, chickpeas would be wonderful in this! Also, you can sub a different nut for the cashews (I bet sliced almonds or pistachios would be really good, too), that was just what I had on hand