Moroccan Carrot Recipe

Middle Eastern Spice Market in Istanbul ( our last cruise)

Moroccan Carrots is one of my favorite side dishes; It is exotic, gluten-free, and fast and very simple to make. The first time I ever had this delectable dish was in a Moroccan restaurant, and it was love at first bite.

My husband and cousins at the Moroccan Restaurant

 Recently, my daughter-in law Wendy found a recipe that tastes like the real thing. 

I adapted the recipe to suit our tastes. 

The recipe is really simple, but it's all about the marinade! I serve it as a side dish but in the restaurant it was served as a appetizer as part of a trio with an eggplant dish and humus. They served bread to scoop it up. I brought my own romaine lettuce leaves and scooped away! The restaurant recipe also had a kick to it.. I don't like things hot, so I left out the hot stuff!


Author: Judee Algazi@Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time:  10 minutes
Serves: 4 side dishes

Ingredients:

10 whole organic carrots, steamed and sliced into bite size pieces

Marinade:
Juice of one large organic lemon
2 cloves of fresh organic garlic, chopped fine
2-3 teaspoons of ground cumin
1 tsp of paprika
1 tsp sea salt
1/3 cup olive oil
1/4 cup of fresh cilantro, chopped fine * ( If you don't like cilantro, use parsley)

Directions: 
Combine the ingredients for the marinade and set aside. ( everything except the cilantro)
Steam your carrots, slice them and pour the marinade over the hot carrots, add the cilantro and serve warm or at room temperature.

Steam Carrots Until Soft  ( cover with lid while steaming)
Set aside

                                                      Combine Ingredients for Marinade

Slice Carrots While Warm

Pour marinade over warm sliced carrots
Refridgerate and allow flavors to mingle 4-6 hours
before serving. Serve it cold..

                                                 May be served hot or cold ( I like it cold) .

The tangy lemony marinade mingles with the sweet carrots and spices to create a memorable side dish that can be enjoyed by those who are gluten free and vegan. The next time you are having company, why not serve this wonderful recipe along with an eggplant appetizer , and Israeli salad?  Have a little wine, some gluten free crackers and you'll have a light but filling Middle Eastern style meal.

polenta

Amazing Salad With Quinoa

 

I just finished eating an amazing bowl of delicious Quinoa Confetti Salad. Healthy, gluten free, and vegan.

Quinoa is gluten free and although it looks like a grain it is actually a seed. It has a mild pleasant taste, is easy to digest, and is also high in protein. It makes a nice side dish or stuffing for stuffed peppers. 

It can be purchased in the supermarket, Trader Joe's, Whole Foods Markets,  or any health food store.

I had made some quinoa yesterday for my easy black bean and quinoa burgers. I had about a cup and half of cooked quinoa left over and wanted to make something with it. 

I decided to make one of my all time favorite salads: 
Quinoa Confetti Salad

The salad contains lots of healthy immune building and anti cancer cruciferous vegetables as well as jicama which speeds up metabolism and makes the salad crunchy and delicious. The chopped organic red apple adds some additional crunch and a little sweetness.

Talk about eating 5 fruits and vegetables a day.. This dish has your 5 fruits and vegetables in just one meal! What a nutritional powerhouse! 

Enjoy the salad topped with the sweet and lemony easy salad dressing listed below.


Ingredients: 

1  14-16 ounce bag of ready to make cole slaw or broccoli slaw

( or you can  shred your own cabbage and carrots)

1 red Delicious apple, peeled and cubed

1 cup of raw broccoli flowerettes chopped in small bite size pieces

1/2 cup dried cranberries, soaked in water for about 1/2 hour and drained.

1/3 cup raw walnuts,

1/3 cup raw cashews

1/2 cup jicama,( pronounced hic a ma) peeled and chopped 

1 and half cups ( or more) of cooked quinoa
( pronounced keen-wah)- . 

Delicious Dressing:

1/3 cup fresh lemon juice

1/3 cup agave nectar or raw honey

1/4 cup olive oil

Mix well in blender and pour over salad and toss.

With Red Quinoa

1. Empty package of cole slaw to a large bowl and add apple, jicama, broccoli, nuts, cranberries, and quinoa to the bowl 

Combine lemon juice, agave or raw honey, and olive oil in a glass and pour over the salad and toss.

Variations:

• 
  
  add dark organic raisins ( soak for 1/2 hour) 
• 
  
  add raw sunflower seeds
• 
  
  
  

  

  Same Salad Without Quinoa
  
  
  My Notes: There are a few varieties of quinoa which come in different colors. I've tried the red and the white. They taste fairly similar, but the red is a little heartier; the white a little lighter. 
  
  Both work in the salad. The large brown mound in the top picture is a jicama- available in most supermarkets. Just peel and chop.
  
  Because quinoa is not a grain, it is permissible to eat on Passover. You can make and enjoy this delicious naturally gluten free salad. 
  
  Click for additional information all about Quinoa 
  
  Extra Recipe: Quinoa Patties 

  May be shared on a few of the following blog carnivals
  Like my recipes?  Follow me on Pinterest Gluten Free A-Z  and Twitter .
  
  Please leave a comment so I can be  introduced to your blog . I will visit you and  I usually follow on G+, Twitter, and Pinterest. I would love if you followed me as well Follow me as well : Gluten Free A-Z  and Twitter .
  

If you are new to gluten free and need information on the basics, visit my website and read getting started. http://www.glutenfreerules.com/

Black Bean and Quinoa Burgers

Everyone loves burgers. This is a very tasty vegetarian recipe that I've taking to BBQ's. It doesn't really need to go on the grill since it's already cooked. With a gluten free roll, you can dive right in and have yourself a wonderful meal topped with guacamole or sour cream.  This simple recipe combines two vegetarian favorites, black beans and quinoa.

Easy Black Bean Burgers
2 cups cooked black beans
2/3 cup cooked quinoa ( follow directions on package)
1/4  cup of onion, diced fine
1/4 red or green pepper, diced fine ( optional)
2 Tbsp of capers
1 tsp cumin or more to taste
 red pepper flakes or black pepper to taste

Mix ingredients in large mixing bowl. Make eight medium patties ( or 4 large patties) and place on place on a dinner plate. Chill in refrigerator for about 1/2 hour.
Spray a skillet with olive oil cooking oil spray and saute until browned on each side.

Step by Step

1. Cook quinoa (pronounced keen-wah ) ( buy in supermarket or health food store)  according to package directions and set aside ( about 15 minutes)

2. Put drained cooked beans into a bowl and coarsely mash with a fork

3.   Add cooked quinoa, onions, capers and seasoning to mashed beans and mix well.

beans, quinoa, onions, capers and spices

4. Form into patties and place on plate. Refrigerate for about 1/2 hour

5. Saute in olive oil cooking spray on both sides until lightly browned.

These burgers are delicious and healthy!! Can be frozen..

Top with sauteed onions and mushrooms, Greek tziki dip, red onion slices, eggplant dip from Trader Jo's, ketchup , guacamole, etc.

May be shared on a few of the following blog carnivals
Like my recipes? I post lots more ; Follow me on Pinterest Gluten Free A-Z  and Twitter .

Please leave a comment so I can be  introduced to your blog . I will visit you and  I usually follow on G+, Twitter, and Pinterest. I would love if you followed me as well Follow me as well : Gluten Free A-Z  and Twitter .