Servings: 4

Ingredients

4 large carrots (peeled and slices 1/4 inch thick)

1 tablespoon olive oil

1 tablespoon olive oil

1/2 cup white quinoa

2 cups water (or vegetable broth)

2 teaspoons moroccan spice blend

1 (15 ounce) can chickpeas (drained and rinsed) (or 1 1/2 cups cooked beans, from 1/2 cup dry)

1/4 cup red onion (diced)

1/4 cup raisins

1/4 cup pine nuts (toasted)

1 handful parsley (chopped)

2 tablespoons olive oil

1 lemon (zest and juice)

1 teaspoon moroccan spice blend

salt and pepper to taste

Directions

Step 1: Toss the carrots in the olive oil along with the spices.

Step 2: Arrange the carrots in a single layer on a baking sheet.

Step 3: Roast in a preheated 400F/200C oven until tender, about 20-30 minutes, turning them once in the middle.

Step 4: Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.

Step 5: Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.

Step 6: Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.