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Moroccan Freekeh Salad

Loaded with ancient grains and warm spices, this recipe was provided by Minneapolis Public Schools, a partner of the Life Time Foundation.
a bowl of moroccan freekeh salad
  • Makes 4 servings
  • Prep Time 10 minutes
  • Cook Time 25 minutes


For the Salad

  • 1 cup freekeh (or ancient grain of choice, such as kamut or farro)
  • 3/4 lb. carrots, diced
  • 2 tsp. olive oil
  • 1/2 cup green onions, sliced
  • 1 1/2 cups spinach, chopped
  • 3/4 cup garbanzo beans

For the 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

For the Dressing

  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1 tsp. garlic, chopped
  • 1 tsp. salt


Preheat the oven to 425 degrees F. Cook the freekeh according to the package directions. Drain and rinse until cool.
Mix together all spice blend ingredients.
Sprinkle the carrots with the spice blend and oil. Toss and cook in the oven for 15 to 20 minutes.
Whisk or blend together the dressing ingredients.
Combine the freekeh, carrots, dressing, and remaining ingredients in a large bowl and stir until mixed.

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The Life Time Foundation Team


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