Quinoa, Carrot and Chickpea Salad

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp vegetable oil
  • About 1 cup chopped carrots
  • 1 cup quinoa, rinsed
  • 2 cups water or broth
  • 3 tsp Moroccan spice mix (recipe below)
  • salt and pepper
  • 1 can chickpeas, rinsed and drained
  • 1 tbsp lime juice
  • ¼ – ½ cup fresh cilantro, chopped

In a medium saucepan, heat the vegetable oil. Add the garlic and onion and sauté for a few minutes. Add the carrot; continue to cook until the onion is soft, a few more minutes.

Add quinoa, water, Moroccan spice mix, salt and pepper. Stir and bring to a boil. Cover, reduce heat and simmer until the quinoa is cooked and the carrots are tender (15 minutes or so).

Add the chickpeas, stir and simmer for a minute or two until the chickpeas are heated through.

Add lime juice and cilantro. Add salt and pepper to taste. Serve hot or cold.

Moroccan Spice Mix

  • 4 tsp curry powder
  • 3 tsp ground cumin
  • 2 tsp coriander
  • 1 tsp ground ginger
  • 1 tsp dried parsley
  • ½ tsp thyme
  • ¼ tsp allspice
  • ¼ tsp nutmeg (I always grind nutmeg fresh – it’s so much better)
  • ¼ tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1/8 tsp dried mint
  • salt and pepper

Mix everything together. Store unused mix in an airtight container. This is a modified version of a spice mix from a recipe by Real Food for Real Kids.