Moroccan Roasted Carrot And Chickpea Quinoa Salad Recipes

MOROCCAN CARROT AND CHICKPEA SALAD

Moroccan Carrot and Chickpea Salad image

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

Ingredients

2/3 cup quinoa
1 1/2 cup water
1/2 cup almonds (chopped)
1 shallot (small)
1 cup carrots (grated)
1 can chickpeas ((14 fl oz/400 ml))
2.5 oz arugula ((70 g))
1/2 cup mint (tightly packed)
1/4 cup dates (chopped)
1/4 cup + 2 tbsp olive oil
2 tbsp lemon juice
2 tbsp orange juice
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp sea salt
pinch red pepper flakes

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 ROASTED CARROT AND CHICKPEA QUINOA SALAD RECIPE - (4.4/5)

Moroccan Roasted Carrot and Chickpea Quinoa Salad Recipe - (4.4/5) image

Provided by Mom_s

Number Of Ingredients 16

Ingredients

4 large carrots (peeled and slices 1/4 inch thick)
1 tablespoon olive oil
1 tablespoon moroccan spice blend
1/2 cup red quinoa
1/2 cup white quinoa
2 cups water (or vegetable broth)
2 teaspoons moroccan spice blend
1 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 spice blend
salt and pepper to taste

Steps:

1. Toss the carrots in the olive oil along with the spices. 2. Arrange the carrots in a single layer on a baking sheet. 3. Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle. 4. Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes. 5. Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl. 6. 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.

MOROCCAN ROASTED CARROT AND CHICKPEA QUINOA SALAD

Moroccan Roasted Carrot and Chickpea Quinoa Salad image

Time 1h10m

Yield 4

Number Of Ingredients 26

Ingredients

4 large carrots (peeled and slices 1/4 inch thick)
1 tablespoon olive oil
1 tablespoon moroccan spice blend
1/2 cup red quinoa
1/2 cup white quinoa
2 cups water (or vegetable broth)
2 teaspoons moroccan spice blend
1 (15 ounce) can chickpeas (drained and rinsed) (or 1 1/2 cups cooked beans, from 1/2 cup dry)
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 spice blend
salt and pepper to taste
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon 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/200C 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.
Mix Everything.

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

Ingredients

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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