Moroccan Quinoa and Carrot Salad

This carrot-based salad is hearty enough to serve on its own, or it can be paired with your favorite main course.

Serves: 4Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground cumin
  • 1⁄4 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1⁄4 cup raisins
  • 6 carrots, peeled and trimmed
  • 1⁄4 cup red onion, sliced
  • 1⁄4 cup fresh parsley, chopped
  • 2 tablespoons tahini
  • 1⁄4 cup fresh orange juice
  • 1 tablespoon olive oil
  • 1 tablespoon honey

Directions

  • In medium saucepan, bring quinoa, water, salt, cumin, coriander and paprika to a simmer. Cook until water is absorbed, about 15 minutes. Stir in raisins; set aside.
  • Use mandolin or vegetable peeler to slice carrots into ribbons. Place carrots in serving bowl; top with red onion, parsley and quinoa mixture.
  • In medium bowl, whisk together tahini, orange juice, olive oil and honey. Drizzle over salad.
  • Serve and refrigerate leftovers.