Carrot Chickpea And Quinoa Melange Recipes

MOROCCAN CARROT QUINOA SALAD

Moroccan Carrot Quinoa Salad image

A simple 15 minute Moroccan carrot salad with quinoa and chickpeas for busy days. Healthy, vegan, and ideal for packed lunches or a quick dinner. Dates, lemon, and parsley round out this filling salad.

Provided by Alexandra Daum

Categories Mains

Time 25m

Number Of Ingredients 18

Ingredients

180 grams dry quinoa
500 ml water
1/2 teaspoon sea salt
250 grams cooked or canned chickpeas, rinsed
200 grams packed carrots, shredded
60 grams dates, chopped
50 grams baby greens (spinach, kale, rucola)
40 grams sunflower seeds
1 handful (about 1/2 cup parsley, chopped)
1 clove garlic (minced*)
60 ml olive oil
Juice of a lemon (~3 tablespoons)
1/2 teaspoon fresh ginger (finely grated)
1/2 teaspoon maple syrup (or honey if not vegan)
1/2 teaspoon sea salt (to taste)
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Steps:

Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.
While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.
Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.
Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.
Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.

Nutrition Facts : ServingSize 1 g, Calories 434 kcal, Carbohydrate 31 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Sodium 350 mg, Fiber 19 g, Sugar 5 g, UnsaturatedFat 4 g

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

QUICK AND EASY CARROT AND CHICKPEA SALAD

Quick and Easy Carrot and Chickpea Salad image

A refreshing and different spin on a carrot salad given to me by a neighbor many years ago.

Provided by manella

Categories Salad Beans

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped
1 teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper to taste
2 cups shredded carrots
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons chopped fresh parsley
2 tablespoons chopped white onion

Steps:

Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g

CARROT, CHICKPEA AND QUINOA MELANGE

Carrot, Chickpea and Quinoa Melange image

You must try this wonderful combination of flavors. It provides lots of protein for vegetarians, but it's also a great side dish for a simple grilled meat entree. I think you could substitute rice for the qunioa if it's not available to you. The next time I make this, I think I'm going to stir in some fresh chopped spinach just before serving instead of the parsley.

Provided by Geema

Categories Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 pinch cayenne
1/2 teaspoon cumin
2 cups baby carrots, peeled cut in 1/2 in. pieces (11 oz.)
1 (14 1/2 ounce) can garbanzo beans, rinsed and drained
2 cups reduced-sodium chicken broth or 2 cups vegetable broth
1 cup quinoa, rinsed for 2 minutes
salt & freshly ground black pepper
1/4 cup chopped Italian parsley

Steps:

Heat oil in large saucepan over medium-high heat.
Add garlic, cayenne, and cumin and stir 30 seconds.
Add carrots, garbanzos, and broth and bring to boil.
Add quinoa and simmer, covered, 30 minutes or until quinoa has absorbed all liquid.
Season with salt and pepper and stir in parsley.

Nutrition Facts : Calories 388.3, Fat 11.3, SaturatedFat 1.6, Sodium 405.2, Carbohydrate 60.4, Fiber 8.4, Sugar 3.3, Protein 13.8

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