Food for my tummy

Inspired by Closet Cooking (tagline: "Cooking in a Closet-Sized Kitchen").

Moroccan Roasted Carrot Chickpea Quinoa Salad

Ingredients:

Makes 10 servings

• 8 large carrots, cut into thin slices  
• 3 tablespoons olive oil
• 2 teaspoons each of paprika, turmeric, cumin, cinnamon, black pepper, and salt (or any combination thereof)
• 2 cups red quinoa
• 4 cups water or vegetable broth
• 2 cups canned chickpeas (drain first!)
• 1 diced red or yellow onion
•  ½ cup toasted pine nuts
•  4 tablespoons oliveoil
•  2 lemons, zest and juice
•  Additional salt and pepper to taste

The Method:

• Combine carrots, three tablespoons olive oil, and half of the spice blend and roast in a 400º over for about 30 minutes or until they are tender. You might need to flip once or twice.
• Simmer the quinoa in water along with half of the remaining spice blend until the water is absorbed, about 20 minutes.
• To make the dressing, combine three tablespoons of olive oil, lemon juice, and zest, remaining spice blend.
• Mix together carrots, quinoa, chickpeas, onion, and pine nuts in a bowl and toss with the dressing to taste.

The GOOD Lunch: Morrocan Roasted Carrot Chickpea Quinoa Salad - Food - GOOD