Name: Moroccan Harvest Salad
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

Recipes » Salads » Moroccan Harvest Salad

By Elizabeth Borelli

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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.

Gluten Free Soy Free

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

Whole Food, Plant-Based Living: Getting Started

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.