Moroccan Spiced Carrot Salad with Quinoa and Arugula
Moroccan Spiced Carrot Salad with Quinoa and Arugula
Moroccan Spiced Carrot Salad with Quinoa and Arugula

Moroccan Spiced Carrot Salad with Quinoa and Arugula

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January 8, 2018

Recipe by The Visual Veggie

Ingredients

Carrots:

14-16 baby rainbow carrots, peeled

¼ cup vegetable broth

Ras-el-hanout blend

¼ teaspoon sea salt

¼ teaspoon freshly cracked black pepper

Three heaping handfuls of baby arugula

1 tablespoon extra virgin olive oil

⅓ cup fresh parsley, finely chopped

¼ cup raw pistachios, crushed

Quinoa:

1 cup quinoa, dry

2 cups water

¼ teaspoon sea salt

¼ teaspoon freshly cracked black pepper

Directions

1Preheat oven to 450 degrees F, and line a baking sheet with parchment paper. Set aside.

2In a large bowl, add carrots, vegetable broth, and spices. Toss until carrots are coated with spices, then lay out on baking sheet. Place in oven, and start on quinoa.

3Make the quinoa by combining 1 cup dry quinoa with 2 cups water in a medium saucepan. Cook on stovetop at high heat, until water begins to boil (quite furiously). Then turn heat to low, and cover loosely with a lid, leaving a sliver open for air. Leave like this for about 15 minutes.

4After quinoa is done, turn stove off and let cool. Also add black pepper + salt, and toss in saucepan. Check on the carrots as well, tossing each with tongs so that the sides can cook evenly in the oven.

5After about 40 minutes, take carrots out of oven, and transfer to a large skillet. Add 1 tablespoon olive oil, and heat on medium high. Cook like this for 5-7 minutes, until you can see the carrots caramelizing.

6Place carrots back on baking tray, and use the same skillet to slightly steam arugula. I did this by turning heat onto medium low, placing arugula in the middle, and covering for about 1 minute.

7Now, PLATE YOUR DISH! Place arugula on bottom of a large plate. Take 1½ cups quinoa (save the rest for later, or use), and place on top. Next, take the carrots and layer over quinoa. Finally, add pistachios, parsley, and a lil extra salt + pepper (and/or olive oil) if desired.

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