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Moroccan Roasted Carrot and Chickpea Quinoa Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.5645
Energy (kCal)623.2813
Carbohydrates (g)70.7048
Total fats (g)38.0024
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss the carrots in the olive oil along with the spices. | 2. Arrange the carrots in a single layer on a baking sheet. | 3. Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle. | 4. Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes. | 5. Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl. | 6. Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 4 peeled 118.08 27.5904 2.6784 0.6912
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    moroccan seasoning 1 tablespoon - - - -
    quinoa 1/2 cup - - - -
    quinoa 1/2 cup - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    chickpea 2 teaspoons drained rinsed 31.5 5.2458 1.7058 0.5033
    red onion 1/4 cup diced - - - -
    raisin 1/4 cup 124.575 32.802 1.3984 0.1898
    pine nut 1/4 cup toasted 227.1375 4.4145 4.6204 23.0749
    parsley 1 chopped 1.368 0.2405 0.1129 0.03
    olive oil 2 tablespoons 119.34 0.0 0.0 13.5
    lemon 1 1.2808 0.4116 0.0486 0.0132
    moroccan seasoning 1 teaspoon - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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