Moroccan Roasted Carrots & Quinoa w/ Harissa & Dates
I haven't posted a quinoa recipe in a while....but I'm back on the quinoa kick.
The secret ingredient here is pumpkin seed oil.
What is that?
Well, I had no idea either, until one of my favorite readers Marty sent me some from Slovenia!
To my surprise the oil is dark green and very nutty. It has a ton of health benefits, especially for your skin.
I am in love.
Tourangelle from California also makes a nice pumpkin seed oil.....you can find it on amazon. It's wonderful drizzled on salads or avocado toast.
Here I roasted up some carrots and tossed them w/ green onions and chopped dates.
I made a dressing with that spicy deliciousness, aka Harissa paste, and honey. A squeeze of lemon juice and this fantastic salad was born.
Roasted Carrots w/ Quinoa & Harissa:
bunch of carrots, trimmed and halved
1/2 cup cooked quinoa (any color)
4 green onions, sliced
6 dates, chopped
1 tbsp fresh lemon juice
1 tbsp honey
1 tsp harissa paste
pumpkin seed oil to finish
Lay carrots on a baking sheet and drizzle w/ olive oil and sprinkle w/ kosher salt.
Roast at 400F for 20-25 minutes, shaking the pan half way thru.
Add the carrots to a bowl w/ the cooked quinoa and chopped scallions and dates.
Make a dressing w/ fresh lemon juice, harissa paste (spicy) and honey. Taste to adjust seasonings.....all harissa pastes are not the same, some are very spicy, so go light at first.
Toss salad and garnish w/ a sliced avocado.
Sprinkle w/ sea salt and drizzle with pumpkin seed oil.