Moroccan Carrot Salad with Millet
You can never have too many side dish recipes, so give Moroccan Carrot Salad with Millet a try. This recipe serves 4 and costs $1.02 per serving. One serving contains 286 calories, 6g of protein, and 16g of fat. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe from Naturally Ella has 165 fans. Head to the store and pick up pomegranate seeds, red onion, juice of lemon, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is excellent. Similar recipes include Moroccan-Spiced Millet-and-Lentil Salad, Moroccan Carrot Salad, and Moroccan Carrot Salad.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
¼ cup almond slices
½ pound carrots
2 tablespoons minced cilantro
¼ cup flat leaf minced parsley
Juice from one lemon
½ cup cooked millet
1 tablespoon olive oil
2 to 3 tablespoons olive oil
¼ cup pomegranate seeds
½ cup sliced red onion
Equipment:
oven
baking paper
bowl
Cooking instruction summary:
Preheat oven to 375. Cut carrots on the bias,, about 1/16th of an inch thick (1). Place on a sheet tray covered with parchment paper and toss with onions, 1 tablespoon olive oil, and spice blend (2). Roast carrots until browning and tender, 20 to 25 minutes.While the carrots are roasting, cook millet (3) and remove seeds from pomegranate (4) if needed.In a bowl combine the roasted carrots (5), millet, almond slices, pomegranate seeds(6), and herbs. Squeeze lemon juice (7) over salad followed by 2 tablespoons olive oil, adding more as desired. Toss together, taste and adjust salt/pepper to taste.See corresponding step by step photos below.
Step by step:
1. Preheat oven to 37
2. Cut carrots on the bias,, about 1/16th of an inch thick (1).
3. Place on a sheet tray covered with parchment paper and toss with onions, 1 tablespoon olive oil, and spice blend (2). Roast carrots until browning and tender, 20 to 25 minutes.While the carrots are roasting, cook millet (
4. and remove seeds from pomegranate (
5. if needed.In a bowl combine the roasted carrots (5), millet, almond slices, pomegranate seeds(6), and herbs. Squeeze lemon juice (
6. over salad followed by 2 tablespoons olive oil, adding more as desired. Toss together, taste and adjust salt/pepper to taste.See corresponding step by step photos below.
Nutrition Information:
covered percent of daily need
