“We have started an all-women’s trip,” she added. “We all help each other out and figure it out together.”
Aksamit’s cookbooks are available in print and ebook at ingasadventures.com/book or Amazon.com.
“This meal tastes good by itself or wrapped in a tortilla for lunch. It’s the kind of recipe that lends itself to many variations,” Aksamit said. “I developed the Marrakech Spice Blend, which is milder and more suited for a salad than the Moroccan Spice Blend.”
Moroccan Chickpea and Quinoa Salad
Makes 1 serving
½ cup quinoa, cooked and dehydrated
¼ cup dried chickpeas, cooked or canned and dehydrated