Moroccan Carrot and Quinoa Salad
1/2 cup quinoa
3/4 cup water
Pinch of sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
5 medium carrots, peeled and sliced
3 tablespoons extra virgin olive oil
Juice of 1 orange
1/2 teaspoon honey or maple syrup
2 tablespoons raisins or currants
1/2 cup toasted slivered almonds
Large handfuls of fresh parsley and cilantro, chopped
Add quinoa, water, salt, cumin, coriander, cinnamon, ginger and red pepper flakes to a small saucepan over medium heat. Once at a simmer, cover and simmer for 12 minutes. Remove from heat and let sit, still covered, for 5 minutes.
Combine carrots, olive oil, orange juice and honey or maple syrup in a large bowl. Fluff quinoa with a fork and add to carrots along with raisins, almonds, parsley and cilantro. Note: Hold off adding almonds until ready to serve or else they will get soft.
Yield: 10-12 servings.