Moroccan Quinoa, Shredded Beet & Carrot Salad - 2 lbs.


Yield: 80 (Ā½ cup) servings


  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.

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