Moroccan Quinoa, Beet, Carrot Salad

Bridgett — Mon, 18 Dec 2023 16:47:07 GMT

Current Revision posted to Recipe Book by Bridgett on 12/18/2023 4:47:07 PM

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

Tags: Recipe Book, Vegetarian, Salad and Salad Dressings, General Healthy - Health Conscious, Heart Disease - Heart Conscious, African, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious

Moroccan Quinoa, Beet, Carrot Salad

BCBSMT Connect Team — Wed, 13 Apr 2022 23:41:17 GMT

Revision 2 posted to Recipe Book by BCBSMT Connect Team on 4/13/2022 11:41:17 PM

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

Moroccan Quinoa, Beet, Carrot Salad

BCBSMT Connect Team — Wed, 21 Jul 2021 14:30:41 GMT

Revision 1 posted to Recipe Book by BCBSMT Connect Team on 7/21/2021 2:30:41 PM

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