MOROCCAN CARROT AND CHICKPEA SALAD
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
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
MOROCCAN CARROT QUINOA SALAD
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
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
TRADITIONAL MOROCCAN CHICKPEA QUINOA SALAD WITH CARROTS, RAISINS, FETA AND PISTACHIOS
Traditional Moroccan Chickpea Quinoa Salad with Carrots, Raisins, Feta and Pistachios is both healthy and so tasty.
Provided by Anjali
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- First rinse Quinoa thoroughly. Then, Follow the directions on the package to cook your quinoa. Fluff it with a fork once it's cooked.
- First, add a layer of cooked Quinoa in a medium-sized bowl. Add washed, rinsed, and drained chickpeas. Follow it with Grated carrots.
- In a small bowl take some vinegar, Honey, olive oil, ground cinnamon, cayenne pepper, salt, lemon juice and Dijon Mustard. Mix well.
- Add soaked raisins, Pistachios, Feta cheese. Drizzle the dressing all over the Salad. Add some mint leaves. You can have it immediately. Or Refrigerate it for about 15 minutes and then serve.
Nutrition Facts : Calories 426 kcal, ServingSize 1 serving
MOROCCAN ROASTED CARROT AND CHICKPEA QUINOA SALAD
Make and share this Moroccan Roasted Carrot and Chickpea Quinoa Salad recipe from Food.com.
Provided by dicentra
Categories Grains
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Toss the carrots in the olive oil along with the spices.
- Arrange the carrots in a single layer on a baking sheet.
- Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.
- Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.
- Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
- 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.
Nutrition Facts : Calories 7221.9, Fat 84.4, SaturatedFat 8.9, Sodium 17279.8, Carbohydrate 1347.1, Fiber 259.6, Sugar 9.9, Protein 293.5
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