Moroccan Carrot & Quinoa Salad

Moroccan carrot salad with spiced quinoa, raisins and almonds. A great salad for summer picnics. Vegan and gluten free. Serves a crowd.

I walked up to the market last Wednesday morning and was stopped completely in my tracks. Radishes! Yipee! Baby Carrots! Oh yeah! White Asparagus! I almost fainted.

Spring is really starting to sneak in, and I think it’s my favorite time of year. So much newest and freshness. The smells, the tastes, the sun and the anticipation of all that is, summer.The sign above the carrots at the market said: Carottes Nouvelles. As in 2014’s newest crop of carrots. This got me as excited as some people get for the Beaujolais Nouveau! New carrots!? All small, light orange with gorgeous green tops and so sweet tasting. No joke, I brought them home and did a sample taste with Matt just as one would sample a new wine. We sat on the deck and nibbled away. I even went so far as to compare them to one of last weeks carrots still in the fridge. Pretty crazy, I know. But mother nature is one awesome lady and I just want to savor everything she brings our way. Hope you’re getting some hits of spring wherever you are!

Moroccan carrot salad with spiced quinoa, raisins and almonds. A great salad for summer picnics. Vegan and gluten free. Serves a crowd.

MOROCCAN CARROT & QUINOA SALAD

Although fresh carrots right out of the garden don’t need much more than a good scrub, I made a big batch of this salad for my lunches this week and thought I’d share. And plus, with picnic and bbq season just around the corner, this is a great one to add
to your repertoire as it can be kept in the fridge for a few days and still tastes fresh. Toss in some rocket or other spring greens (carrot tops!) for a bit of color just before serving, or add in some cooked chickpeas for a little extra bulk.

 Serves 2. Double quantities to feed a crowd. Vegan + Gluten Free.

Ingredients

Spiced Quinoa

1 cup quinoa
2 cups water
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon harissa
1/2 teaspoon smoked paprika

Salad

7 medium carrots
3 tablespoons raisins or currants
1/3 cup raw almonds or toasted slivered almonds
1 spring onion, thinly sliced
Large handful each fresh parsley and coriander, roughly chopped

Dressing

3 tablespoons tahini
Juice of one orange
1 tablespoon olive oil
1/2 – 1 tablespoon honey
Sea salt and pepper

Instructions

Rinse the quinoa under cold water in a metal sieve for about 30 secs. Add rinsed quinoa and water to a pot and season with salt. Add in spices. Cover and simmer for 15 minutes, then remove from heat and let sit with the lid on for another 5 minutes. Fluff with a fork then stir in the raisins and allow them to plump up in the warm quinoa.

While the quinoa is cooking, ribbon or slice the carrots and place in  a large bowl.  Add in the almonds, onion and herbs. Toss with quinoa. Mix all the ingredients for the dressing in a mason jar and shake until emulsified. Taste and adjust seasoning as needed, as tahini for a thicker dressing or a splash of water to thin. I like to start with 1/2 tablespoon honey and add more as needed.

Toss everything together then serve or refrigerate. Will keep in the fridge for 3 days.


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27 Comments

  • Reply
    Maria Sisci
    April 12, 2014 at 9:36 am

    this is just beautiful! Hahah I live in Scotland right now and yes Spring is here kind of but really really cold. But I know what you mean, it’s so exciting going to the markets and seeing all the produce coming in!

    • Reply
      Jodi Kay
      April 13, 2014 at 5:45 am

      Thanks, Maria! Hope it warms up for you up there! J x

  • Reply
    Azu
    April 12, 2014 at 2:02 pm

    I have to try this recipe! I love quinoa and Morrocan dishes so this is definitly a recipe I musy try. Thanks for sharing

    • Reply
      Jodi Kay
      April 13, 2014 at 5:46 am

      Thank you, Azu! If you love Morrocan dishes, you’ll probaly love the fennel and anise too, don’t be shy to throw a little extra in ;) Jx

  • Reply
    Gwen
    April 12, 2014 at 5:30 pm

    Gorgeous salad! This will be my lunch today!

    • Reply
      Jodi Kay
      April 13, 2014 at 5:52 am

      Thanks, Gwen! Happy lunching! J x

  • Reply
    Cheri Savory Spoon
    April 12, 2014 at 5:42 pm

    Beautiful dish, love how you took a simple ingredient and elevated it so. Happy week-end!

    • Reply
      Jodi Kay
      April 13, 2014 at 5:47 am

      Thanks, Cheri! Ah the humble carrot, so many possibilities!! Happy week-ending to you! J x

  • Reply
    putonyourcakepants
    April 12, 2014 at 8:15 pm

    Wow, what a bright and beautiful salad!! This looks so delicious – thanks for sharing your recipe :) And I’m totally envious of being able to walk to a market to buy fresh produce…what a delight that must be!

    • Reply
      Jodi Kay
      April 13, 2014 at 5:52 am

      Thank you! And yes, I am pretty lucky to live so close to a local organic market, especially come sring time! J x

  • Reply
    coconutandberries
    April 16, 2014 at 6:18 pm

    This looks delicious. Exactly my sort of food :D
    I definitely relate to the market excitement. I lived in Paris for 6 months and loved my weekly market trips. I’m in Geneva this month and the markets are just as gorgeous. I picked up some of those beautiful radishes this weekend!

  • Reply
    Jodi Kay
    April 17, 2014 at 6:53 am

    Oh thank you! The radishes are so good right now! I’m not far from Geneva but have yet to make it to a market there, rumor has it they have kale, though! Enjoy La Swiss! J x

  • Reply
    Martien Vossen
    April 20, 2014 at 11:37 am

    Looks great! Have to try it.
    I love Moroccan dishes. Sweet and spicy :)

  • Reply
    Megan Evans
    April 23, 2014 at 1:52 am

    The flavours sounds amazing! I let my quinoa cook a tad longer. It still looks raw in the photos (light coloured speckles in the centre).

  • Reply
    40+ {Skinny} Recipes To Start Your Year Healthy – Including Desserts! | The Shopping Mama
    January 5, 2015 at 6:03 pm

    […] Moroccan Carrot and Quinoa Salad / Happy Hearted Kitchen […]

  • Reply
    Catherine
    January 7, 2015 at 7:00 pm

    We wanted to let you know we shared your delicious recipe on our 40+ Skinny Recipes To Start Your Year Healthy post! Check it out! Feel free to share on social media! Happy & Healthy New Year!

    http://www.theshoppingmama.com/2015/01/40-skinny-recipes-to-start-your-year-healthy-including-desserts/

    Catherine @ The Shopping Mama

    • Reply
      Jodi Kay
      January 7, 2015 at 8:51 pm

      Oh wow! Thank you, Catherine! Happy New Year x

  • Reply
    Melanie Atkinson
    June 3, 2015 at 12:47 pm

    I’m making this today WOO

  • Reply
    Denise Bryan Coffer
    June 19, 2015 at 4:41 pm

    Is this to be served warm or cold? I was planning cold but wanted to make sure. Thanks! I can’t wait to make it today!

    • Reply
      Jodi Kay
      June 23, 2015 at 1:21 pm

      Hi Denise! Sorry for the late reply here but we are traveling at the moment and have limited access to wifi. I hope you enjoyed the salad! Warm or cold works, but I prefer room temp or cold. Hoping its warm and sunny where you are x

  • Reply
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    […] I’ve done pretty well this month at making lunches to take to work. I haven’t remembered to take pictures of most of them, but Tom took a few (pictured below). Other keeper recipes not photographed included Leon salad, wild rice salad, freekalicious salad, and Moroccan carrot & quinoa salad. […]

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    […] The Moroccan Carrot and Quinoa salad was really easy to make and so delicious and comforting. First you make your spiced quinoa with quinoa, ground cumin, ground coriander, cinnamon and ginger and a touch of chili flakes, next you ribbon slice the carrots and drizzle with olive oil, honey and orange juice. Mix the carrots and quinoa together and toss with raisins, almonds and fresh herbs. It is served cold and the sweet, savory mixture just explodes in your mouth. The recipe can be found here. […]

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