Moroccan Carrot Salad

Moroccan Carrot Salad


Carrots 6-7
Quinoa or Freekeh 1/2 cup
Cilantro 1 large bunch
Toasted Pine Nuts 1/4 Cup
Arugula 2 Cups/1 Bag
McCormick'sMoroccan Seasoning 3 Tblsp
Chick Peas 1 Can
Sumac (optional) 1 Tsp


Plain Greek Yogurt 1 12 oz cup
Olive oil 1 Tblsp
Lemon Juice 1/4 cup
Cumin 1 tsp
Shallots 2 minced
Mint 1/4 cup
Cilantro 1/4 Cup
McCormick's Moroccan Seasoning 2 tsp or more

Food 174-46Food 118-26I am addicted to MKR Australia! This recipe was a favorite of the Judges and I have been making my version ever since I watched the episode. I love this salad! I have substituted Freekeh for Quinoa even Farro. The most important ingredient is Ras El HanoutFood 212-58

I have found it at most large grocery stores. It is fantastic blend of all the spices necessary to make this salad great.

  1. Mix all Dressing ingredients together as they need time to infuse.
  2. Quarter Carrots lengthwise (if they are thin just halve them) and toss with olive oil and salt & pepper & a sprinkle of McCormick’s Moroccan Seasoning Ras-El-Hanout lay flat on a foil lined baking tray topped with parchment paper.
  3. Do the same for the Chickpeas I bake them all on the same tray just separate them with a little foil.
  4. Bake Carrots and Chick peas at 400 degrees until just tender about 20-25 mins.
  5. Cook Quinoa or Freekeh according to package*
  6. Place Arugula on platter.
  7. When Quinoa or Freekeh is cooled mix through about 1/4 cup of the spiced yogurt dressing.
  8. Spoon Quinoa or Freekeh on Arugula then add the cooked Chick Peas and place cooked Carrots on top of that, sprinkle with Sumac (optional).
  9. Top with remaining dressing and sprinkle with toasted Pine Nuts and Cilantro.

* If you can cook Quinoa or Freekeh in vegetable/chicken broth for a much better flavor.




1 hr


25 min



Skill Level