Moroccan Harvest Salad
What You'll Need
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
How to Make It
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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