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
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

Popular Recipes
Chicken Georgia

Foodnetwork

Homemade Turkey Stock

Brown Eyed Baker

Pumpkin Cake Truffles with White Chocolate and Walnuts

The Comfort of Cooking

Chicken Tamale Casserole

Taste and Tell Blog

Chocolate and Banana Flapjacks

Tinned Tomatoes