Moroccan Carrot Quinoa Salad

Name: Moroccan Carrot Quinoa Salad
Yield: 4 servings
Ingredients: Quinoa; 1 cup dry quinoa; 2 cups water; ½ teaspoon sea salt Salad; 1 ½ cups cooked or canned chickpeas, rinsed; 1 cup packed carrots, shredded; ¼ cup dates, chopped, or raisins, currents, or chopped dried apricots; 2 cups tender greens (arugula, mizuna, spinach, turnip greens) or finely sliced kale; ¼ cup sunflower seeds, or chopped almonds or walnuts; 1 handful parsley (about 1/2 cup), chopped; 1 clove garlic minced (If you’re very sensitive to raw garlic, try subbing roasted garlic in its place or leave it out) Lemon Ginger Vinaigrette; ¼ cup olive oil Juice of a lemon (~3 tablespoons); ½ teaspoon fresh ginger finely grated; ½ teaspoon maple syrup or honey; ½ teaspoon sea salt to taste; ½ teaspoon cinnamon; ¼ teaspoon black pepper; ¼ teaspoon cayenne pepper

Serves 4

Adapted from Alexandra Daum

carrots parsley tender greens

Method

1
Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.
2
While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.
3
Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.
4
Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.
5
Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.

From the farm's kitchen

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