Recipes » Salads » Moroccan Harvest Salad
T. Colin Campbell Center for Nutrition Studies

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

  • 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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