Moroccan Roasted Carrot and Chickpea Quinoa Salad
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 4 large carrots (peeled and slices 1/4 inch thick)
- 1 tablespoon olive oil
- 1 tablespoon moroccan seasoning
- 1⁄2 cup red quinoa
- 1⁄2 cup white quinoa
- 2 cups water (or vegetable broth)
- 2 teaspoons moroccan seasoning1 cup chickpeas (drained and rinsed)
- 1⁄4 cup red onion (diced)
- 1⁄4 cup raisins
- 1⁄4 cup pine nuts (toasted)
- 1 handful parsley (chopped)
- 2 tablespoons olive oil
- 1 lemon (zest and juice)
- 1 teaspoon moroccan seasoning
- salt and pepper
Directions
- 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.
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