Moroccan Quinoa Shredded Beet & Carrot Salad

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  • Moroccan quinoa shredded beet salad


  • 2 qts. water
  • 1 T. kosher salt
  • 1 c. lemon juice, freshly squeezed
  • 1 c. honey
  • 1 c. extra-virgin olive oil
  • 1 T. ground cinnamon
  • 2 t. ground cumin
  • 1 t. ground cayenne pepper
  • 2 t. ground coriander
  • 8 c. beets, shredded
  • 8 c. carrot, shredded
  • 2 c. fresh mint leaves, chopped
  • 2 c. flat-leaf parsley, chopped


  1. In a large pot, bring the salted water to a boil. Stir in InHarvest White Quinoa and cover. Reduce heat to low and cook until the liquid is completely absorbed, 12 to 15 minutes. Lay the cooked quinoa out on a sheet pan and reserve in the cooler or walk-in.
  2. To make the dressing, in a separate bowl, whisk together the lemon juice, honey and oil until smooth. Stir in the cinnamon, cumin, cayenne and coriander.
  3. In a large mixing bowl, toss together the chilled quinoa with the beet, carrot, mint and parsley. Pour in the dressing and toss the salad well. Reserve chilled for service.

Recipe Yield: 80 (1/2 c.) servings

Nutrition Facts

Per serving: 110 cal., 2 g pro., 17 g carb., 1 g fiber, 4 g fat (1 g sat. fat), 0 mg chol., 110 mg sod., 6 g sugar

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