0 from 3 votes
Moroccan Quinoa and Carrot Salad
Beth Manos Brickey from Tasty Yummies shares a gluten free, vegan kosher for Passover salad recipe.
Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6 servings
Calories: 317 kcal
Course:
Salad
Cuisine:
Middle Eastern
Ingredients
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
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.
Cup of Yum
Notes
- You will also need: medium pot, mixing bowl, whisk, salad bowl
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.