Go Back

A moroccan-spiced salad that is hearty enough for a meal, and light enough for a side dish.
5 from 1 vote
Print Recipe

Ingredients
  

  • 1 bunch rainbow carrots trimmed and shredded
  • 2 cups cooked quinoa
  • 3/4 cup chopped fresh cilantro
  • 1/3 cup golden California raisins
  • 3 cloves garlic minced (or passed through a garlic press)
  • 2 Tbsp. olive oil
  • 2 Tbsp. lemon juice juice of 1 lemon
  • 1.5 tsp. ground cumin
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper

Instructions
 

  • In a large bowl, combine carrots, quinoa, cilantro, and golden raisins.
  • In a small bowl, whisk together oil, lemon juice, cumin, paprika, cinnamon, salt and pepper. Add to quinoa mixture and toss. Refrigerate for at least one hour before serving.