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Moroccan Freekeh Salad

Moroccan Freekeh Salad

This recipe for Moroccan Freekeh Salad was provided by Minneapolis Public Schools. It’s loaded with ancient grains and warm spices.

 

Ingredients
Salad

1 cup freekeh (or ancient grain of choice like kamut and farro)

3/4 lb carrots, diced

2 tsp canola oil (or olive)

1/2 cup green onions, sliced

1 1/2 cup spinach, chopped

3/4 cup garbanzo beans

Spice Blend

1/2 tsp cumin

1/4 tsp coriander

1/4 tsp cardamom

1/8 tsp black pepper

1/8 tsp cinnamon

1/8 tsp clove

1/8 tsp nutmeg

Dressing

1/3 cup lemon juice

1/4 cup canola oil (or olive)

1 tsp garlic, chopped

1 tsp salt

 

Directions
    1. Cook freekeh according to package, drain & rinse until cool
    2. Mix spice blend
    3. Sprinkle carrots with spice blend and 2 tsp of oil. Toss and cook at 425F for 15-20 minutes
    4. Whisk or blend together dressing ingredients
  1. Combine freekeh, carrots, dressing and remaining ingredients in a large bowl and stir until mixed
Notes

Try this Moroccan Freekeh Salad with your favorite ancient grain to mix it up like farro or kamut.

Thanks to our partners at Minneapolis Public Schools for providing this delicious plant-powered recipe!

Moroccan Freekeh Salad

This Moroccan Freekeh Salad is served at our partnering school district, Minneapolis Public Schools. It incorporates warm and unique spices with an exciting ancient grain - freekeh!

Course Appetizer, Salad, Side Dish

Ingredients

Salad

  • 1 cup freekeh or ancient grain of choice like kamut and farro
  • 3/4 lb carrots diced
  • 2 tsp canola oil or olive
  • 1/2 cup green onions sliced
  • 1 1/2 cup spinach chopped
  • 3/4 cup garbanzo beans

Spice Blend

  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp cardamom
  • 1/8 tsp black pepper
  • 1/8 tsp cinnamon
  • 1/8 tsp clove
  • 1/8 tsp nutmeg

Dressing

  • 1/3 cup lemon juice
  • 1/4 cup canola oil or olive
  • 1 tsp garlic chopped
  • 1 tsp salt

Instructions

  1. Cook freekeh according to package, drain & rinse until cool
  2. Mix spice blend
  3. Sprinkle carrots with spice blend and 2 tsp of oil. Toss and cook at 425F for 15-20 minutes
  4. Whisk or blend together dressing ingredients

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