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Moroccan Harvest Salad Recipe

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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