Moroccan Quinoa and Carrot Salad

Moroccan Quinoa and Carrot Salad

Tori Avey’s Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goal is to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. For more Passover recipes, click here.

Passover Potluck 2015 is sponsored by Time Tasted.

My sweet friend Beth Manos Brickey writes a beautiful gluten-free blog called Tasty Yummies. I first met her a few months ago at a local blogger luncheon, and I’ve admired her work ever since. She is a kind person with such inner strength, her spirit shines and her enthusiasm for healthy living is contagious. Lately I’ve been getting back into yoga after many years away from the mat, and Beth’s positive attitude has inspired me to stick with it. She’s a special person. I know you’ll love her #PassoverPotluck recipe, which is a reflection of the way she approaches life– with a healthy mind, body and spirit.

Beth says:

Hi there friends, my name is Beth, I am both a yoga instructor and graphic designer by trade, but also the creator of Tasty Yummies, a gluten-free blog with a focus on simple, seasonal, healthy, recipes! Over the past 5 years I have been sharing my original recipes on Tasty Yummies, where I have also made it my mission to encourage my readers to eat intuitively and listen to their own bodies, giving them the tools needed in the kitchen to feel empowered, to get creative and play with their food.

I am so excited to be here with Tori sharing a tasty recipe for Passover. Not only is this my first-ever Passover Potluck, but I have to be honest and tell you this is my first time ever cooking for Passover or any other Jewish holiday. Though, I am no stranger to traditions and holiday-centered feasts, growing up Greek. We may not have had any rules on what could be served, we certainly had our favorite traditional dishes that made our holiday what it was. However, after discovering I had a gluten intolerance and as I began to avoid dairy and limit other foods, it sure made these traditional meals much more of a challenge for me. But, rather than feeling sad over what I couldn’t eat, I instead found it an inspiration to get creative and come up with all new recipes and traditions, for me and anyone else that had restrictions.

I am certain that there are plenty of you out there reading, who are vegan or dairy-free and are always in need of a Passover-friendly potluck dish that you can eat but yet still appeals to everyone else at the table. This Moroccan Quinoa and Carrot Salad is it. While it is Moroccan-inspired, the flavors are all quite classic and so complimentary of each other and it’s appealing to all types of eaters. This makes an incredible, comforting side dish that would be perfect at any meal, but especially at your Passover feast. The cinnamon bring a sweet and warming flavor to the salad complimented by the golden raisins, while the lemon juice offsets it with a bright and tart pop of flavor. The carrots provide a crunch and a beautiful vibrant color and the fennel which is optional, also brings a unique and fresh flavor and crunch. This salad is best served room temperature or chilled, wait to dress it until just before serving.

Follow Beth on:

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For more Passover recipe ideas, check out the Pinterest boards below:

Passover – Ashkenazi

Passover – Sephardic

Passover – Gluten Free

Passover – Vegetarian

Recommended Products:

Medium Pot

Spiralizer

Salad Bowl

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Print Recipe

Yum

Moroccan Quinoa and Carrot Salad

Salad Ingredients

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 3-4 large carrots, about 3/4 - 1 lb, shredded or spiralized on the smallest setting
  • 1 small fennel bulb, core removed and finely sliced (optional - may be considered kitniyot by some)
  • 1/2 cup toasted almond slices
  • 1/2 cup golden raisins
  • 1 clove garlic, minced
  • 1/3 cup olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, roughly chopped
  • 2 tsp ground cinnamon
  • 1 tsp paprika
Read the whole recipe on Tori Avey