Moroccan Carrot & Quinoa Salad

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.