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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Moroccan Roasted Carrot and Chickpea Quinoa Salad

[heart_this] · Mar 12, 2010 · 47 Comments

Moroccan Roasted Carrot and Chickpea Quinoa Salad

I have been enjoying quinoa ever since I discovered it and one of my favorite ways to enjoy it is in a simple salad. I tend to add some beans to the quinoa followed by some vegetables, often roasted, a nut and then I finish it off with a dressing and some herbs. I recently came across a quinoa chickpea salad on The Whole Kitchen that both followed that basic outline and looked really good. The recipe highlighted cinnamon and I immediatly thought of Moroccan cuisine which often uses complex spice mixtures including cinnamon. Moroccan spiced roasted carrots also happened to be on my to try list so I decided to merge the two ideas and make a Moroccan roasted carrot and chickpea quinoa salad. Of course, I made my own Moroccan spice blend and to ensure though flavouring, I tossed the carrots in some before roasting them, I cooked the quinoa with some and finally I mixed some into the dressing. The roasted carrot and chickpea quinoa salad turned out very nicely! I particularly enjoyed the spice blend and how it both accentuated the sweeter aspects of the salad in the form of the carrots and the raisins and also how it added a nice bit of heat. This salad would make a nice side for many Moroccan dishes and it also goes well by itself.

Moroccan Roasted Carrot and Chickpea Quinoa Salad

Moroccan Roasted Carrot and Chickpea Quinoa Salad

Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 10 minutes Servings: 4
ingredients
  • 4 large carrots (peeled and slices 1/4 inch thick)
  • 1 tablespoon olive oil
  • 1 tablespoon moroccan spice blend
  • 1/2 cup red quinoa
  • 1/2 cup white quinoa
  • 2 cups water (or vegetable broth)
  • 2 teaspoons moroccan spice blend
  • 1 (15 ounce) can chickpeas (drained and rinsed) (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1/4 cup red onion (diced)
  • 1/4 cup raisins
  • 1/4 cup pine nuts (toasted)
  • 1 handful parsley (chopped)
  • 2 tablespoons olive oil
  • 1 lemon (zest and juice)
  • 1 teaspoon moroccan spice blend
  • salt and pepper to taste
directions
  1. Toss the carrots in the olive oil along with the spices.
  2. Arrange the carrots in a single layer on a baking sheet.
  3. Roast in a preheated 400F/200C oven until tender, about 20-30 minutes, turning them once in the middle.
  4. Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.
  5. Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
  6. Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.
Moroccan Spice Blend

Moroccan Spice Blend

Prep Time: 15 minutes Total Time: 15 minutes Servings: 4
ingredients
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
directions
  1. Mix Everything.
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Food, Gluten-free, Main Course, Moroccan, Quinoa, Recipe, Salad, Side Dish, Vegetarian, Whole Grains

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Reader Interactions

Comments

  1. Jamie Dougherty says

    March 13, 2010 at 12:45 am

    Gorgeous, gorgeous, gorgeous! I adore Morrocan flavors and an always looking for new ways for work them in. Definitely trying this one. Many thanks!

    Reply
  2. Rambling Tart says

    March 13, 2010 at 12:55 am

    What a delightful blend of flavors! I do so love toasted pine nuts and they go beautifully with this salad. I've been a fan of roasted carrots ever since I tried them in a teensy Italian place tucked away in North Beach, San Francisco. Your spice blend will take them over the top!

    Reply
  3. Anonymous says

    March 13, 2010 at 1:04 am

    This looks really good! I'm always looking for creative grain, protein, vegetable combos to make on Sundays for lunch during the week. I may do this this weekend!

    Reply
  4. Rosa's Yummy Yums says

    March 13, 2010 at 1:07 am

    Terrific! Those flavors are just so delightful!

    Cheers,

    Rosa

    Reply
  5. ♥peachkins♥ says

    March 13, 2010 at 1:44 am

    Healthy and tasty..yum!

    Reply
  6. Velva says

    March 13, 2010 at 2:14 am

    I love quinoa….Quinoa salad with roasted carrot and chcik pea-delicious.

    Reply
  7. Kathleen says

    March 13, 2010 at 2:24 am

    This sounds marvelous! Pine nuts are an all time fav.

    Reply
  8. Pam says

    March 13, 2010 at 2:27 am

    What a lovely salad! That would be perfect for a lunch at school.

    Reply
  9. Jenn Sutherland says

    March 13, 2010 at 3:24 am

    Kevin – thanks so much for taking the inspiration from my salad and running with it! I'm so honored! And your version looks absolutely delicious. I've been thinking about making this one again – I really loved the spiced/roasted carrots in the salad.

    Reply
  10. Nina Timm says

    March 13, 2010 at 4:03 am

    The toasted pine nuts int there won me over, Kevin!!!

    Reply
  11. Sook says

    March 13, 2010 at 4:58 am

    Oh this dish is packed with my favorite stuff!! It looks pretty healthy, too! I will have to try this one of these days. 🙂

    Reply
  12. Rachael says

    March 13, 2010 at 5:09 am

    Mmm I still have some Moroccan-spiced carrots in my fridge. I think I foresee an upcoming menu item!

    Reply
  13. screwdestiny says

    March 13, 2010 at 6:51 am

    Oh man, I totally have (almost) all those ingredients in my house already! Now I really want to make this.

    Reply
  14. The Duo Dishes says

    March 13, 2010 at 7:48 am

    So many great spices! All that sweet heat is perfect for dinner.

    Reply
  15. jose manuel says

    March 13, 2010 at 8:43 am

    Me encanta la comida marroquí. Esta receta te ha quedado excelente. Un saludo

    Reply
  16. Cherine says

    March 13, 2010 at 9:58 am

    This looks really really amazing!!

    Reply
  17. Lauren says

    March 13, 2010 at 11:40 am

    I recently discovered how amazing roasted carrots are. They sound like the perfect accompaniment to this wonderful-looking dish!

    Reply
  18. aforkfulofspaghetti says

    March 13, 2010 at 11:59 am

    Fantastic – love those flavours, and so visually appealing, too!

    Reply
  19. bunky says

    March 13, 2010 at 1:28 pm

    What a pretty salad and I love the flavors you have combined! I will definitely bookmark this one and try it!

    Reply
  20. Lindsey says

    March 13, 2010 at 1:59 pm

    I'm gluten free and always looking for new ways to enjoy quinoa. this looks so delish I can't wait to add it in to my recipes. Thanks!

    Reply
  21. Joanne says

    March 13, 2010 at 2:05 pm

    There are few things I love more than Middle Eastern/Moroccan food. Especially when the meal will use up that massive bag of carrots I always have in the fridge! Looks delicious.

    Also, I'm hosting the BSI this week and the secret ingredient is carrots. This dish would be perfect (if you want to submit it)!

    Reply
  22. Cara says

    March 13, 2010 at 2:41 pm

    I like the use of the white and red quinoa together. Nicely done!

    Reply
  23. Kalyn says

    March 13, 2010 at 3:51 pm

    I need to get with it and use more quinoa, and this is a gorgeous example of how to use it!

    Reply
  24. giz says

    March 13, 2010 at 8:09 pm

    This salad is both visually beautiful and nutritionally fantastic.

    Reply
  25. Elra says

    March 13, 2010 at 8:31 pm

    Love quinoa, nutritious and very pretty salad.

    Reply
  26. Lydia (The Perfect Pantry) says

    March 14, 2010 at 2:29 am

    This salad will fit perfectly into a menu of tagine dishes I'm putting together for a cooking class next week. Thanks!

    Reply
  27. FoodTherapy4Me says

    March 15, 2010 at 2:19 pm

    That looks beautiful! I've been trying to use it as a side, but we've not had much luck with quinoa in our houshold. I am not sure if it is a texture issue or just my cooking it. I do plan to give it one more attempt…I found a bread recipe with quinoa!

    Reply
  28. James says

    March 15, 2010 at 7:55 pm

    Creative usage of difference grains, and man the colors are great. Thanks

    Reply
  29. Aggie says

    March 16, 2010 at 5:28 pm

    I've been enjoying quinoa lately too, this looks unbelieveably flavorful Kevin!

    Reply
  30. Soma says

    March 17, 2010 at 3:15 am

    very very lovely! love the spice blend here.

    Reply
  31. sarah says

    March 17, 2010 at 8:41 am

    Going to have to give this a go! Combines almost all my favourite ingredients 🙂 Thanks for the veggie recipe. Yum.

    Reply
  32. eatme_delicious says

    March 19, 2010 at 1:40 am

    Ooo I love quinoa and you've created something unique and tasty here!

    Reply
  33. Joe Kluk, New Lenox, Illinois says

    March 19, 2010 at 2:33 am

    Kevin, this has quickly become one of my favorite dishes. The lemon juice and fresh parsley really bring the flavors together nicely. May I suggest toasting the spice blend…the mixture takes on a nice chestnut color and the incense-like aroma fills the kitchen intensely…THIS IS A GREAT DISH! You never disappoint, keep up the good work!

    Reply
  34. Kevin says

    March 20, 2010 at 12:30 am

    Joe Kluk, New Lenox, Illinois: Toasting the spices first would really bring out their flavour! Great tip!

    Reply
  35. ElVee says

    April 21, 2010 at 5:03 pm

    Just made this this weekend and it was amazing! Especially after the second day. The flavors were so layered and lovely….I am a huge fan of this site!! THANKS!!!

    Reply
  36. Anonymous says

    April 29, 2010 at 1:19 pm

    Hey Kevin, just discovered your blog a few weeks ago and now it is my favourite recipe site. All of the recipes we've cooked so far have turned out great and i'd do them again – tonight we had this salad and it rocked !! Keep up the good work.

    Cheers, Susan (Adelaide, Aust.)

    Reply
  37. Nicole says

    June 5, 2010 at 2:59 pm

    Tried this salad a few weeks ago and it was delicious! I had it warmed on a baby spinach bed the next day, which was also great. I did make one small change and used dried cranberries instead of raisins, cause that's what I had on hand. Thanks for a great recipe!

    Reply
  38. spark says

    June 18, 2010 at 1:46 pm

    so gorgeous! I have made this 6 times now! I hope it would be ok with you to re-post this recipe on my blog with credits linking back to you.

    Reply
  39. Monica from Austin, TX says

    October 17, 2010 at 4:50 pm

    This is one of my new faves! I substituted sweet potatos for carrots just because that's what I had on hand and they worked quite well. Thanks for the great recipe.

    Reply
  40. Anonymous says

    June 26, 2011 at 2:25 am

    hey glad you came out of the closet! this moroccan quinoa salad was excellent!

    thanks.
    patrice…kent ct.

    Reply
  41. Panna Malwinna says

    November 17, 2011 at 4:05 pm

    This salad is delicious. Thank you for the recipe;)

    Reply
  42. Anonymous says

    July 17, 2012 at 2:34 pm

    So glad I found your web site ! Your recipes look so appetizing ……and so healthful ! My first try , the Moroccan Roasted Carrot Quinoa Salad is a WINNER !!! Thank you !!

    P.S. I also have a closet sized kitchen , but am determined that that will not stop me from doing some great cuisine (like yours ) !!!

    Reply
  43. Kevin says

    July 18, 2012 at 9:51 am

    Anonymous: Glad you enjoyed the salad! Having a small kitchen cannot hold you back from making some pretty amazing food! 🙂

    Reply
  44. Rebecca West says

    September 13, 2012 at 2:02 pm

    This is now one of our favorite recipes, and the first of yours that I've tried. Looking forward to trying some others! I didn't bother to toast the pine nuts, and I eliminated the lat two tbsp oil when I toss the salad, but otherwise follow the recipe. Delicious!

    Reply
  45. Anonymous says

    November 13, 2012 at 1:24 am

    Just made this…so delicious…but, I used my own recipe for the dressing.

    Reply
  46. Anonymous says

    May 21, 2013 at 4:54 pm

    This sounds delish and looks so pretty too!

    Reply
  47. Unknown says

    July 31, 2017 at 2:22 am

    Made this today — had to do just a little bit of improvising because I didn't have cardamom or coriander in my spice cabinet, but my family absolutely loved it! The flavor was incredible!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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