moroccan quinoa and carrot salad




_ Ingredients

Salad Ingredients

2.5 cups water

1 cup uncooked quinoa

1 small small fennel bulb core 

1 lb large carrots 

1 bunch cilantro and/or mint

0.5 cup golden raisins

0.5 cup almond slices toasted

sea salt 

pepper

Dressing Ingredients

1/3 cup olive oil
1 clove garlic minced

1.5 tbsp fresh parsley, roughly chopped

4 tbsp fresh lemon juice
1 tsp paprika

1.5 tsp ground cinnamon
sea salt 
pepper

_ 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.


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