Skill Level
Moroccan Carrot Salad
Ingredients
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 |
Dressing
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 |
I 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 Hanout
I have found it at most large grocery stores. It is fantastic blend of all the spices necessary to make this salad great.
- Mix all Dressing ingredients together as they need time to infuse.
- 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.
- Do the same for the Chickpeas I bake them all on the same tray just separate them with a little foil.
- Bake Carrots and Chick peas at 400 degrees until just tender about 20-25 mins.
- Cook Quinoa or Freekeh according to package*
- Place Arugula on platter.
- When Quinoa or Freekeh is cooled mix through about 1/4 cup of the spiced yogurt dressing.
- Spoon Quinoa or Freekeh on Arugula then add the cooked Chick Peas and place cooked Carrots on top of that, sprinkle with Sumac (optional).
- 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.
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