Moroccan Roasted Carrot and Chickpea Quinoa Salad

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    large carrots (peeled and slices 1/4 inch thick)
  • 1
    tablespoon olive oil
  • 1
    tablespoon moroccan seasoning
  • 12
    cup red quinoa
  • 12
    cup white quinoa
  • 2
    cups water (or vegetable broth)
  • 2
    teaspoons moroccan seasoning1 cup chickpeas (drained and rinsed)
  • 14
    cup red onion (diced)
  • 14
    cup raisins
  • 14
    cup pine nuts (toasted)
  • 1
    handful parsley (chopped)
  • 2
    tablespoons olive oil
  • 1
    lemon (zest and juice)
  • 1
    teaspoon moroccan seasoning
  • salt and pepper
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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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