Moroccan Spiced Red Quinoa & Carrot Salad

Moroccan Spiced Red Quinoa & Carrot Salad

div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-xWItHXv91s/UAdFoGca4I/AAAAAAAAA74/-PxaAjXlls/s1600/moroccan+carrots2.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="592" src="http://3.bp.blogspot.com/-xWItHXv91s/UAdFoGca4I/AAAAAAAAA74/-PxaAjXlls/s640/moroccan+carrots2.jpg" width="640" //a/divdivspan style="font-size: large;""What are these little fish eyeballs?"  My son said today when I gave him some of this Moroccan Spiced Red Quinoa.  I cracked up.  He took another look at it and said "No for real Mom, what is that?"  /span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"bQuinoa/b - An ancient grain that when it's cooked it pops out a little tail which is the germ of the seed.  It's an excellent source of fiber, vitamins, and minerals, and unlike other grains, it is a complete protein all by itself. /span/divdivbr //divdivspan style="font-size: large;"Quinoa has a natural bitter coating that must be rinsed away prior to cooking so I always start by rinsing the little round “seeds” under running water until the water runs clear.  Some quinoa comes pre-rinsed, just check the packaging.  Note of precaution...if you don't rinse it will have a bitter flavor, so make sure not to skip this step./span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"Whats great about quinoa is it can be used as a substitute for rice, so it’s easy to start thinking of it as a side dish, a cold salad, added to soups, included in a stir fry, etc.  A lot of people are intimidated by quinoa for some reason, but just think of it as rice and you can do it!/span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"Cook 1 cup to 2 cups liquid (chicken, vegetable broth or water)  I like to season the liquid with a seasoning of some sort as it adds good flavor while it's cooking./span/divdivbr //divdivspan style="font-size: large;"Tonight I wanted a quick dinner with little hassle so I decided to make my favorite Moroccan Carrot Salad and mix it with a Moroccan Spiced Red Quinoa.  It was perfectly light, flavor packed and crunchy!/span/divdivbr //divdivspan style="font-size: large;"bMoroccan Carrot Salad/b/span/divdivspan style="font-size: large;"iYields 1 lb/i/span/divdivbr //divdivspan style="font-size: large;"1 lb Carrots, Peeled & Cut into Chunks/span/divdivspan style="font-size: large;"1 Tbps Cumin Seeds, Whole/span/divdivspan style="font-size: large;"2 Tbsp Extra Virgin Olive Oil/span/divdivbr //divdivspan style="font-size: large;"bDressing/b/span/divdivspan style="font-size: large;"1/4 Cup Extra Virgin Olive Oil/span/divdivspan style="font-size: large;"3 Tbsp Lemon Juice, Freshly Squeezed/span/divdivspan style="font-size: large;"2 tsp Garlic Cloves, Finely Minced/span/divdivspan style="font-size: large;"2 Tbsp Cilantro, Chopped/span/divdivspan style="font-size: large;"1 tsp Moroccan Spice Mix (see recipe)/span/divdivspan style="font-size: large;"1 Lemon, Zested /span/divdiv/divdivspan style="font-size: large;"In a small skillet over medium high heat, add 2 Tbsp Extra Virgin Olive Oil and Cumin Seeds.   The seeds will release their essential oils when the hit the hot oil.  Then add Carrot chunks and saute or 1-2 minutes only.  No more, you want it to have  little crunch and be al dente.  Remove from heat./span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"Mix dressing and add the warm carrots to the dressing and toss.  /span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"bMoroccan Spiced Red Quinoa/b/span/divdivspan style="font-size: large;"iYields 4 Cups/i/span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"1 Tbsp Extra Virgin Olive Oil /span/divdivspan style="font-size: large;"1 Cup Red Quinoa, Rinsed Well/span/divdivspan style="font-size: large;"2 Cups Liquid (Chicken, Vegetable Broth or Water)/span/divdivspan style="font-size: large;"1 Tbsp Moroccan Spice Mix/span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"In a small sauce pan over medium high heat, add Extra Virgin Olive Oil and Moroccan Spice Mix then add the rinsed Red Quinoa, toss around the quinoa until coated with the oil and then add the liquid.  /span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"Reduce heat to a low simmer and covered for 20-25 minutes until liquid is absorbed and the little seed tail pops out.  /span/divdivspan style="font-size: large;"br //span/divdivbspan style="font-size: large;"To Serve:/span/b/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"Mix the cooked Moroccan Spiced Red Quinoa with the Carrot Salad.  Serve room temperature./span/divdiv class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-JwoC85CerMg/UAdM6YZXyI/AAAAAAAAA8E/1KZ9GLbR8s0/s1600/moroccan+carrots3.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://2.bp.blogspot.com/-JwoC85CerMg/UAdM6YZXyI/AAAAAAAAA8E/1KZ9GLbR8s0/s640/moroccan+carrots3.jpg" width="580" //a/divbr /divspan style="font-size: large;"Light and Delicious!/span/divspanStormy/spanbr /br /bspanMoroccan Spice Mix/span/bbr /span1 Tbsp Cumin, Ground/spanbr /span1/2 tsp Tumeric/spanbr /span1/4 tsp Cayenne Pepper/spanbr /span1/2 tsp Allspice/spanbr /span1 tsp Smoked Paprika/spanbr /span1 Tbsp Garlic Powder,/spanbr /span2/3 Cup Himalayan Pink Sea Salt/spanbr /br /spanMix together and keep in a tight fitting jar.  Use to season meats, grains and vegetables./spanbr /span /spanbr /span /span

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