Moroccan Quinoa and Carrots
 
Prep time
Cook time
Total time
 
May be served warm, room temperature, or cold.
Recipe type: Salad,Side Dish
Serves: 4
Ingredients
  • ½ cup quinoa, soaked and rinsed
  • 1 cup water, or stock
  • 4 large carrots, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon agave nectar
  • 1 whole orange, juiced
  • 1 large clove garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 tablespoon dried mint flakes
  • 2 tablespoons chopped fresh cilantro
  • salt and pepper, to taste
Instructions
  1. Combine quinoa and water in a small saucepan and bring to a simmer. Cook until evaporated and quinoa is fluffy, about 45 minutes. Meanwhile, toss sliced carrots with 1 tablespoon of the oil and roast at 400 degrees until cooked and caramelized. Combine all remaining ingredients together and whisk until incorporated, then toss with cooked carrots and quinoa.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2011/01/moroccan-quinoa-and-carrots/