INGREDIENTS
4
Carrots, large
1 15 ounce can
Chickpeas
1
Lemon, zest and juice
1 handful
Parsley
1/4 cup
Raisins
1/4 cup
Red onion
1/2 cup
Quinoa, red
1/2 cup
Quinoa, white
2 tbsp
Moroccan spice blend
1
Salt and pepper
3 tbsp
Olive oil
1/4 cup
Pine nuts, toasted
2 cups
Water