Moroccan Quinoa And Carrot Salad Recipes

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MOROCCAN CARROT QUINOA SALAD



Moroccan Carrot Quinoa Salad image

A simple 15 minute Moroccan carrot salad with quinoa and chickpeas for busy days. Healthy, vegan, and ideal for packed lunches or a quick dinner. Dates, lemon, and parsley round out this filling salad.

Provided by Alexandra Daum

Categories     Mains

Time 25m

Number Of Ingredients 18

180 grams dry quinoa
500 ml water
1/2 teaspoon sea salt
250 grams cooked or canned chickpeas, rinsed
200 grams packed carrots, shredded
60 grams dates, chopped
50 grams baby greens (spinach, kale, rucola)
40 grams sunflower seeds
1 handful (about 1/2 cup parsley, chopped)
1 clove garlic (minced*)
60 ml olive oil
Juice of a lemon (~3 tablespoons)
1/2 teaspoon fresh ginger (finely grated)
1/2 teaspoon maple syrup (or honey if not vegan)
1/2 teaspoon sea salt (to taste)
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Steps:

  • Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.
  • While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.
  • Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.
  • Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.
  • Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.

Nutrition Facts : ServingSize 1 g, Calories 434 kcal, Carbohydrate 31 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Sodium 350 mg, Fiber 19 g, Sugar 5 g, UnsaturatedFat 4 g

MOROCCAN ROASTED CARROT AND CHICKPEA QUINOA SALAD



Moroccan Roasted Carrot and Chickpea Quinoa Salad image

Make and share this Moroccan Roasted Carrot and Chickpea Quinoa Salad recipe from Food.com.

Provided by dicentra

Categories     Grains

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 large carrots (peeled and slices 1/4 inch thick)
1 tablespoon olive oil
1 tablespoon moroccan seasoning
1/2 cup red quinoa
1/2 cup white quinoa
2 cups water (or vegetable broth)
2 teaspoons moroccan seasoning1 cup chickpeas (drained and rinsed)
1/4 cup red onion (diced)
1/4 cup raisins
1/4 cup pine nuts (toasted)
1 handful parsley (chopped)
2 tablespoons olive oil
1 lemon (zest and juice)
1 teaspoon moroccan seasoning
salt and pepper

Steps:

  • Toss the carrots in the olive oil along with the spices.
  • Arrange the carrots in a single layer on a baking sheet.
  • Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.
  • Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.
  • Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
  • Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.

Nutrition Facts : Calories 7221.9, Fat 84.4, SaturatedFat 8.9, Sodium 17279.8, Carbohydrate 1347.1, Fiber 259.6, Sugar 9.9, Protein 293.5

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