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Moroccan carrot salad

Recipe by:Chef Steven Lona


  • 4 jumbo carrots, washed and dried
    2 tbsp. canola oil
    1/4 tsp. ground cumin
    1/4 tsp. ground coriander
    1/4 tsp. ras el hanout (Moroccan spice blend; if unavailable, add a pinch more ground coriander)
    Pinch ground nutmeg
    Salt and pepper, to taste
    1/4 cup quinoa
    1/2 cup water
    Pinch salt
    1 tsp. harissa paste (can substitute with sriracha)
    1/4 cup Greek yogurt
    2 tbsp. fresh lime juice
    3 tbsp. olive oil
    1/4 cup golden raisins
    1/4 cup cilantro, cleaned


Preheat oven to 400 degrees. Rub carrots with canola oil, cumin, coriander, ras el hanout, nutmeg, salt and pepper, and place in a foil-lined pan. Roast for approximately 20 minutes total, or until fork tender, turning carrots midway through cooking. Allow carrots to cool to room temperature, then cut into coins about a 1/2-inch thick.

Meanwhile, add quinoa, water and pinch of salt to a small pot and simmer until quinoa is tender. Fluff with a fork. Reserve quinoa.

In a small bowl, whisk together harissa paste, Greek yogurt, lime juice, olive oil, salt and pepper. Set aside.

In a serving bowl, mix roasted carrots, cooked quinoa and raisins.

To plate, generously spoon yogurt mixture over mixed salad and garnish with cilantro.

Serves 1 to 2

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