Saladsclosetcooking
Moroccan Roasted Carrot and Chickpea Quinoa Salad
I have been enjoying quinoa ever since I discovered it and one of my favorite ways to enjoy it is in a simple salad. I tend to add some beans to the quinoa followed by
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Toss the carrots in the olive oil along with the spices.
large carrots (peeled and slices 1/4 inch thick)4olive oil2 tablespoons
2
Arrange the carrots in a single layer on a baking sheet.
large carrots (peeled and slices 1/4 inch thick)4
3
Roast in a preheated 400F/200C 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.
water (or vegetable broth)2 cups
5
Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
large carrots (peeled and slices 1/4 inch thick)4chickpeas (drained and rinsed) (or 1 1/2 cups cooked beans, from 1/2 cup dry)1 (15 ounce) can
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.
olive oil2 tablespoonslemon (zest and juice)1moroccan spice blend1 teaspoon
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