Moroccan Quinoa And Carrot Salad Recipes
MOROCCAN CARROT AND CHICKPEA SALAD
This moroccan inspired salad is gluten-free, easy to make, and healthy! This is a protein packed, whole-foods salad recipe, using fresh and flavourful ingredients. Finished with a deliciously spiced Moroccan Salad Dressing to drizzle.
Provided by Hannah Sunderani
Categories Appetizer Main Dish Salad Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
- Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
- Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
- In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine
Nutrition Facts : Calories 317 kcal, Carbohydrate 26 g, Protein 6 g, Fat 22 g, SaturatedFat 3 g, Sodium 121 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
MOROCCAN CARROT QUINOA SALAD
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
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
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
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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