Moroccan Carrot Salad

 In Carrots, Recipes

Ingredient                                          Amount

Olive Oil                                             2 tbsp, plus more

Onions, finely chopped                       ½ cup

Carrots, diced                                      2 ½ cups

Garlic cloves                                       1 clove

Water                                                   to cover

Lime Juice                                           1 each

Ground cumin                                     Pinch

Cayenne pepper                                  Small pinch

Cilantro, minced                                  1 tsp

Dates, chopped                                    ½ cup

Quinoa, cooked                                   2 cups

Parsley                                                1 Tbsp

Dukkah Spice Blend                           1 Tbsp


  1. Heat the olive oil in a medium saucepan over medium heat. Add the onions and sauté until translucent, about 5 minutes
  2. Add the carrots and garlic and the liquid and bring to a simmer. Cook uncovered until tender, stirring occasionally, about 5 minutes, over medium heat to cook the carrots fully and simultaneously reduce the cooking liquid to approximately ¼ cup. 
  3. Add the lime juice, cumin, cayenne, cilantro, and the dates and cook until the dates are softened, approximately 1 minute. Toss with cooked quinoa and parsley. 
  4. Place on a platter and garnish with dukkah spice blend and drizzle with more olive oil.