Ingredients
Scale
For the Salad:
- 1 ½ cups uncooked tri-color or white quinoa
- 3 cups water or vegetable broth
- 1 ½ pounds (about 6–7 medium) carrots, peeled and chopped into ½-inch rounds or half-moons
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can chickpeas, rinsed and drained
- ¾ cup slivered or sliced almonds, toasted
- ½ cup dried apricots or Medjool dates, finely chopped
- 1 cup packed fresh flat-leaf parsley, coarsely chopped
- ½ cup packed fresh mint leaves, coarsely chopped
- ¼ cup finely chopped red onion (optional, for a sharp bite)
For the Spiced Lemon Vinaigrette:
- ⅔ cup extra-virgin olive oil
- ⅓ cup freshly squeezed lemon juice (from 2–3 lemons)
- 2 cloves garlic, minced
- 1 tablespoon maple syrup or honey (optional, for balance)
- 2 teaspoons Ras el hanout spice blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional, for heat)
Instructions
- Cook the Quinoa: Thoroughly rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds. In a medium saucepan, combine the rinsed quinoa and 3 cups of water or vegetable broth. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes, or until all the liquid has been absorbed. Remove from heat and let it stand, covered, for 5 more minutes. Fluff the quinoa with a fork and spread it out on a large baking sheet to cool completely. This prevents it from steaming and becoming clumpy.
- Roast the Carrots: While the quinoa is cooking, preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the chopped carrots with 2 tablespoons of olive oil, the ground cumin, ground coriander, smoked paprika, salt, and pepper. Spread them in a single layer. Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and have started to caramelize at the edges. Let them cool slightly.
- Prepare the Vinaigrette: In a small bowl or a glass jar with a lid, combine all the vinaigrette ingredients: extra-virgin olive oil, fresh lemon juice, minced garlic, maple syrup (if using), Ras el hanout, salt, pepper, and red pepper flakes (if using). Whisk vigorously or shake the jar until the dressing is well-emulsified and creamy. Taste and adjust seasonings if necessary. You might prefer more lemon for tang or a little more salt.
- Toast the Almonds: While the carrots are roasting, place the almonds in a small, dry skillet over medium heat. Toast for 3-5 minutes, stirring or shaking the pan frequently, until they are fragrant and golden brown in spots. Be careful not to let them burn. Immediately transfer them to a plate to cool.
- Assemble the Salad: In a very large mixing bowl, combine the cooled quinoa, roasted carrots, rinsed chickpeas, toasted almonds, chopped dried apricots or dates, chopped parsley, chopped mint, and red onion (if using).
- Dress and Serve: Pour about two-thirds of the prepared vinaigrette over the salad. Gently toss everything together until all the ingredients are evenly coated. Taste the salad and add more dressing, salt, or pepper as needed. You can serve the salad immediately at room temperature, or chill it for at least 30 minutes to allow the flavors to meld.
Nutrition
- Serving Size: One Normal Portion
- Calories: 410-450