I hope you all are enjoying your week! I can’t believe its Thursday already! Did you know that April is Women’s’ Eye Health and Safety Month? According to Friends for Sight, two-thirds of blindness and other visual impairments worldwide occur in women. There are many reasons for this including: women generally live longer than men- giving them more time to develop an eye issue and hormonal fluctuations that impact eye health. To prevent future vision problems make sure you: perform annual eye exams, eat a healthy diet and quit smoking. A healthy diet that consists of vitamin C, vitamin E, beta carotene, lutein, zinc, omega-3 fatty acids, and zeaxanthin will help you maintain a healthy vision. In celebration of Women’s Eye Health and Safety month I wanted to share a delicious Moroccan Carrot and Quinoa Salad recipe with you because mom always said that eating my carrots will help me see in the dark! But also carrots are high in beta carotene which contributes to good eye health.
The Moroccan Carrot and Quinoa salad was really easy to make and so delicious and comforting. First you make your spiced quinoa with quinoa, ground cumin, ground coriander, cinnamon and ginger and a touch of chili flakes, next you ribbon slice the carrots and drizzle with olive oil, honey and orange juice. Mix the carrots and quinoa together and toss with raisins, almonds and fresh herbs. It is served cold and the sweet, savory mixture just explodes in your mouth. The recipe can be found here.
Be kind to your eyes everyone and enjoy this delicious salad!
I hope you all have a wonderful weekend!
Jessica and the Columbia’s Cooking Team
Moroccan Carrot Quinoa Salad
1/2 cup quinoa
3/4 cup water
Pinch flaky sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground each ground cinnamon + ginger
1/4 chili flakes (more or less depending on desired heat)
5 medium carrots
3 tablespoons extra virgin olive oil
Juice of one orange
1/2 teaspoon local honey or maple syrup
2 tablespoons raisins or currants
1/4 cup raw almonds or toasted slivered almonds
Large handful each fresh parsley and coriander
Rinse the quinoa under cold water in a metal sieve for about 30 secs. Add rinsed quinoa and water to a pot and season with salt. Add in spices. Cover and simmer for 12 minutes, then remove from heat and let sit with the lid on for another 5 minutes.
While the quinoa is cooking, ribbon or slice the carrots and place in a large bowl. Drizzle with olive oil, honey and orange juice and set aside.
Fluff the quinoa with a fork, add to the carrots along with the raisins, almonds and fresh herbs (reserve a few for the final touch). Toss everything together with your fingertips or two forks and serve or refrigerate.