Moroccan Carrot Quinoa Salad | Recipe Cart
Moroccan-inspired quinoa salad with shredded carrots, chickpeas, and tangy vinaigrette. Perfect in 25 minutes for a flavorful vegetarian dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Microplane
- Grater
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Mason jar
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 180 grams (1 cup) dry quinoa
- 500 ml (2 cups) water
- 1/2 teaspoon sea salt
- 250 grams (1 1/2 cups) cooked or canned chickpeas, rinsed
- 200 grams (1 cup packed) carrots, shredded
- 60 grams (1/4 cup) dates, chopped
- 50 grams (2 cups) baby greens (spinach, kale, rucola)
- 40 grams (1/4 cup) sunflower seeds
- 1 handful (about 1/2 cup) parsley, chopped
- 1 clove garlic, minced*
- 60 ml (1/4 cup) olive oil
- Juice of a lemon (~3 tablespoons)
- 1/2 teaspoon fresh ginger, finely grated
- 1/2 teaspoon maple syrup (or honey if not vegan)
- 1/2 teaspoon sea salt, to taste
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
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