Moroccan Quinoa and Carrot Salad

Name: Moroccan Quinoa and Carrot Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup uncooked quinoa; 2 cups water; 3-4 large carrots; 1 small small fennel bulb; 1 bunch cilantro and/or mint; 1/2 cup almond slices; 1/2 cup golden raisins; Sea salt and black pepper, to taste; 1 clove garlic; 1/3 cup olive oil; 3 tablespoons fresh lemon juice; 2 tablespoons fresh parsley, roughly chopped; 2 teaspoons ground cinnamon; 1 teaspoon paprika; sea salt and ground pepper, to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
6 servings
Calories
317 kcal
Course
Salad
Cuisine
Middle Eastern

Moroccan Quinoa and Carrot Salad

Iris Warren

Report

Beth Manos Brickey from Tasty Yummies shares a gluten free, vegan kosher for Passover salad recipe.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

Salad Ingredients

1 cup uncooked quinoa
2 cups water
3-4 large carrots about 1 lb, shredded or spiralized on the smallest setting
1 small small fennel bulb core removed and finely sliced (optional - may be considered kitniyot by some)
1 bunch cilantro and/or mint
1/2 cup almond slices toasted
1/2 cup golden raisins
Sea salt and black pepper, to taste

Dressing Ingredients

1 clove garlic minced
1/3 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons fresh parsley, roughly chopped
2 teaspoons ground cinnamon
1 teaspoon paprika
sea salt and ground pepper, to taste

Add to Shopping List

Instructions

Rinse and drain the quinoa, then add the water and quinoa to a medium pot. Bring to a boil over a high heat. Reduce the heat to low, cover the pot and allow the quinoa to simmer for 15 minutes, until the quinoa is tender and the water has been absorbed. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature. The quinoa can also be made it ahead the night before, or you can spread the quinoa in a layer on a baking pan and place it in the fridge to cool quick.Make the dressing by adding all of the ingredients to a bowl and whisking well to combine. Adjust the seasonings as necessary, salt and pepper, to taste.Add the cooled quinoa, carrots, fennel (if using), chopped cilantro or mint, almond slices (re-serving some for topping) and golden raisins. Toss well to combine. Drizzle the dressing evenly over top the salad and toss again to distribute. Season to taste with salt and pepper and top with additional sliced almonds and fresh herbs. Serve at room temperature or chilled.

Notes

You will also need: medium pot, mixing bowl, whisk, salad bowl

Nutrition Information

Show Details

Calories 317kcal (16%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 30mg (1%) Potassium 441mg (13%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 5480IU (110%) Vitamin C 7.3mg (8%) Calcium 66mg (7%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 317 kcal

% Daily Value*

Calories	317kcal	16%
Carbohydrates	34g	11%
Protein	6g	12%
Fat	18g	28%
Saturated Fat	2g	10%
Sodium	30mg	1%
Potassium	441mg	9%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	5480IU	110%
Vitamin C	7.3mg	8%
Calcium	66mg	7%
Iron	2.2mg	12%