Every Tuesday and Thursday in 2011, the GOOD team has pledged to take turns to cook and share a big bowl of soup or salad.
<p> <strong>Moroccan Roasted Carrot Chickpea Quinoa Salad</strong></p><p> <strong>Ingredients</strong>:</p><p> Makes 10 servings</p><p> • 8 large carrots, cut into thin slices <br/> • 3 tablespoons olive oil<br/> • 2 teaspoons each of paprika, turmeric, cumin, cinnamon, black pepper, and salt (or any combination thereof)<br/> • 2 cups red quinoa<br/> • 4 cups water or vegetable broth<br/> • 2 cups canned chickpeas (drain first!)<br/> • 1 diced red or yellow onion<br/> • ½ cup toasted pine nuts<br/> • 4 tablespoons oliveoil<br/> • 2 lemons, zest and juice<br/> • Additional salt and pepper to taste<br/><br/><br/><br/><br/><br/><br/><br/><br/><br/></p><p> <strong>The Method</strong>:</p><p> • 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.<br/> • Simmer the quinoa in water along with half of the remaining spice blend until the water is absorbed, about 20 minutes.<br/> • To make the dressing, combine three tablespoons of olive oil, lemon juice, and zest, remaining spice blend.<br/> • Mix together carrots, quinoa, chickpeas, onion, and pine nuts in a bowl and toss with the dressing to taste.<br/><br/><br/></p><p> <strong>The Breakdown</strong>:<br/> How did our salad rate in terms of taste, cost, and prep time?<br/><br/></p><p class="shortcode-media shortcode-media-rebelmouse-image"> <img class="rm-shortcode" data-rm-shortcode-id="502b42aa01cf320a84c4d8a0d7a4ff43" data-rm-shortcode-name="rebelmouse-image" id="7d79c" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xOTg3MDA5MS9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY0NzE3OTY2M30.rJQi61u4bk3m7nCi_q6ehkThKWmzKtxXVvWWiQqSasA/img.jpg?width=980"/> <small class="image-media media-caption" placeholder="add caption..."></small> <small class="image-media media-photo-credit" placeholder="add photo credit..."></small> </p><br/><strong>Cost</strong>: $20 ($2 per serving)<br/><strong>Prep Time</strong>: 1 hour<br/><strong>Taste</strong>: 3.5 stars<br/><br/> This salad tasted like a far-away land, with so many different flavored spices. Feel free to use a variety of spices based on what you have lying around your pantry. The original recipe called for raisins, but we left these out as they can be a polarizing ingredient when trying to please a lot of palates.<br/><br/><em>Every Tuesday and Thursday in 2011, the GOOD team is cooking and sharing a big bowl of healthy, vegetarian, seasonal soup or salad. This time last week we were enjoying <a href="http://www.good.is/post/the-good-lunch-couscous-saloup/">Couscous "Saloup."</a></em><br/><br/><br/><br/><br/><br/><br/>
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