Moroccan Carrot Quinoa Salad | Recipe Cart

Moroccan Carrot Quinoa Salad | Recipe Cart

getrecipecart.com

Moroccan-inspired quinoa salad with shredded carrots, chickpeas, and tangy vinaigrette. Perfect in 25 minutes for a flavorful vegetarian dish.

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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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