Moroccan Roasted Carrot and Chickpea Quinoa Salad
- 4 large carrots (peeled and slices 1/4 inch thick)
- 1 tablespoon olive oil
- 1 tablespoon moroccan spice blend
- 1/2 cup red quinoa
- 1/2 cup white quinoa
- 2 cups water (or vegetable broth)
- 2 teaspoons moroccan spice blend
- 1 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 spice blend
- salt and pepper to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Carrots, large (4)
- Chickpeas (1 cup)
- Lemon, zest and juice (1)
- Parsley (1 handful)
- Pine nuts, toasted (1/4 cup)
- Raisins (1/4 cup)
- Red onion (1/4 cup)
- Cooking & Baking
- Moroccan spice blend (2 tablespoon)
- Olive oil (3 tablespoon)
- Salt and pepper (1)
- Pasta & Grains
- Quinoa, red (1/2 cup)
- Quinoa, white (1/2 cup)
- Drinks
- Water (2 cups)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published March 12, 2010 (2 years ago).
17 people saved this recipe.
