Moroccan Carrot and Quinoa Salad

carrot, quinoa, salad, recipe, best, Moroccan, Iris, NC art museum

Moroccan Carrot and Quinoa Salad from Andy Hicks, who has worked as the head chef at Iris restaurant since 2000.

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.

 

carrot, quinoa, salad, recipe, best, Moroccan, Iris, NC art museum

 

carrot, quinoa, salad, recipe, best, Moroccan, Iris, NC art museum