Moroccan Quinoa, Beet, Carrot Salad

Ingredients: Makes 7 servings
1/3 cup dry quinoa
1 tablespoon canola oil
1 tablespoon honey
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ground coriander
1 small beet, grated (about 1/2 cup)
1 medium carrot, grated (about 1/2 cup)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint

Directions:

Combine quinoa with 2/3 water in small saucepan. Bring to a simmer over low heat. Cover and let simmer 10-12 minutes until water has been absorbed. Refrigerate cooked quinoa until ready to use.
In a large bowl, whisk together canola oil, honey, lemon juice, cinnamon, cumin, cayenne pepper, and coriander. Add cooked quinoa, shredded beet and carrot, parsley, and mint. Toss until evenly coated.

Serving Size:
1/2 cup

Nutrition information:
Per serving: 70 calories, 2.5 g fat, <0.5 g saturated fat, 0 mg cholesterol, 15 mg sodium, 10 g carbohydrate, 4 g sugar, 1.5 g fiber, 1.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

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