🥕 Join our supportive WFPB community for exclusive recipes, live cooking classes, wellness challenges, and so much more!🥕 Join our supportive WFPB community!
Recipes » Salads » Moroccan Harvest Salad
CNS Logo
Moroccan Harvest Salad Recipe

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.

Copyright 2022 Center for Nutrition Studies. All rights reserved.

Powered by eCornell

100% online, learn at your own pace

A trusted credential from eCornell

Personalized feedback from our team of instructors

20,000+ students and counting