Moroccan Harvest Salad
Hearty, yet light and with subtle hints of sweet, this spiced salad not only tastes amazing, it’s easy to prepare for a one-dish. Or serve it alongside your favorite dish of beans and greens to complete a savory, satisfying dinner.
Ingredients
Ingredients
- 1½ cups quinoa
- 2½ cups water
- 2 cups carrot chunks, ½-1” rounds
- 2 cups parsnip chunks, 1” rounds
- 1 cup oil-free tomato sauce
- ½ cup currants
- 1 cup chopped kale (optional)
- ¼ cup fresh parsley, chopped (optional)
- ¼ cup chopped walnuts
- 1-2 Tbsp lemon juice
- 1 tsp cinnamon
- ½ tsp ground cumin
- ½ tsp ground ginger
- 1 tsp salt or to taste
Instructions
Instructions
- 1. Add water and quinoa to a large saucepan and bring to a simmer.
- 2. Cover and cook for 20 minutes before adding carrots, parsnip, currents and tomato sauce.
- 3. Return the mixture to a simmer, then cook for 5 minutes longer before turning off the heat.
- 4. Add the remaining ingredients and let sit, covered for 5 minutes longer before serving.
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