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:

Quickview
286k Calories
5g Protein
16g Total Fat
31g Carbs
56% Health Score
Limit These
Calories
286k
14%

Fat
16g
25%

  Saturated Fat
2g
13%

Carbohydrates
31g
11%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
44mg
2%

Get Enough Of These
Protein
5g
12%

Vitamin A
9803IU
196%

Vitamin K
77µg
74%

Manganese
0.74mg
37%

Vitamin E
4mg
29%

Vitamin C
22mg
27%

Fiber
5g
23%

Copper
0.34mg
17%

Magnesium
66mg
17%

Phosphorus
148mg
15%

Folate
56µg
14%

Vitamin B2
0.22mg
13%

Vitamin B1
0.19mg
13%

Vitamin B6
0.24mg
12%

Potassium
399mg
11%

Vitamin B3
2mg
11%

Iron
1mg
9%

Zinc
0.96mg
6%

Calcium
57mg
6%

Vitamin B5
0.53mg
5%

Selenium
1µg
2%

covered percent of daily need
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