Moroccan Roasted Carrot And Chickpea Quinoa Salad

1. Toss the carrots in the olive oil along with the spices.

2. Arrange the carrots in a single layer on a baking sheet.

3. Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.

4. Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.

5. Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.

6. Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.

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Nutrient	Quantity
Total fats	38.0024 g
Protein	10.5645 g
Carbohydrates	70.7048 g
Energy	623.2813 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1865 g
Water	743.0279 g
Aspartic acid	1.2 g
Calcium, Ca	180.9798 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1364 g
Lutein + zeaxanthin	952.1213 g
Fiber, total dietary	12.2286 g
Fatty acids, total saturated 22:0	0.0404 g
Carotene, beta	24062.0553 g
Niacin	4.9654 mg
Vitamin A, RAE	2421.4297 g
Arginine	1.2427 g
Riboflavin	0.3447 mg
Tocopherol, beta	0.0436 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0378 g
Fatty acids, total saturated 20:1	0.3123 g
Glutamic acid	2.3513 g
Sodium, Na	218.3113 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1822 g
Total lipid (fat)	38.0024 g
Manganese, Mn	5.2924 mg
Fructose	1.6076 g
Proline	0.4614 g
Fatty acids, total saturated 16:0	2.8091 g
Sucrose	11.5036 g
Choline, total	57.7824 mg
Sugars, total	40.3131 g
Serine	0.5288 g
Fatty acids, total saturated 18:0	0.7548 g
Vitamin B-6	0.6138 mg
Selenium, Se	0.8344 g
Ash	5.0186 g
Fatty acids, total saturated 18:1 undifferentiated	15.8458 g
Pantothenic acid	1.1055 mg
Phenylalanine	0.45 g
Beta-sitosterol	44.55 mg
Copper, Cu	0.8213 mg
Betaine	1.3005 mg
Thiamin	0.361 mg
Methionine	0.1691 g
Iron, Fe	4.1657 mg
Carbohydrate, by difference	70.7048 g
Phosphorus, P	366.2107 mg
Folate, total	120.111 g
Tocopherol, gamma	3.8952 mg
Lycopene	2.88 g
Alanine	0.6371 g
Valine	0.5092 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1191 g
Fatty acids, total saturated 18:2 undifferentiated	13.1064 g
Glycine	0.4455 g
Carotene, alpha	10013.8042 g
Glucose (dextrose)	1.7228 g
Fatty acids, total saturated 14:0	0.0027 g
Zinc, Zn	3.2734 mg
Isoleucine	0.4827 g
Fatty acids, total polyunsaturated	13.5485 g
Tocotrienol, gamma	0.2329 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.7582 g
Tocotrienol, alpha	0.0288 mg
Vitamin A, IU	48449.7345 IU
Folate, DFE	120.111 g
Tryptophan	0.0891 g
Vitamin C, total ascorbic acid	26.3101 mg
Phytosterols	30.025 mg
Fatty acids, total saturated 20:0	0.1332 g
Campesterol	6.75 mg
Starch	4.601 g
Tyrosine	0.3414 g
Vitamin K (phylloquinone)	128.848 g
Fatty acids, total saturated	3.7433 g
Histidine	0.2798 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0176 g
Fatty acids, total monounsaturated	16.357 g
Threonine	0.7434 g
Folate, food	120.111 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.8833 g
Vitamin E (alpha-tocopherol)	7.1398 mg
Magnesium, Mg	152.0266 mg
Lysine	0.5948 g
Potassium, K	1517.9278 mg
Cystine	0.3602 g
Fluoride, F	9.216 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	4	118.08	27.5904	0.6912
Quinoa	0.5 cup	0	0	0
Parsley	1	1.368	0.2405	0.03
Water	2 cups	0	0	0
Raisin	0.25 cup	124.575	32.802	0.1898
salt pepper	0	0	0	0
pine nut	0.25 cup	227.1375	4.4145	23.0749
red onion	0.25 cup	0	0	0
chickpea	2 teaspoons	31.5	5.2458	0.5033
moroccan seasoning	1 tablespoon	0	0	0