Cooking up Change at Home: Moroccan Salad
June 17, 2016
Ever wish you could try the winning dishes from Cooking up Change? Well, here’s your chance. Each month, we’ll share a Cooking up Change recipe so you can try the meal at home and taste firsthand how these students are changing the future of school food.
Healthy Schools Campaign’s Cooking up Change contest challenges high school culinary students to create a healthy and delicious school meal that can be served in a school cafeteria. Cooking up Change is not only fun and educational, but it also adds student voices to the national conversation about school food. Through Cooking up Change, these young chefs do more than sharpen their culinary skills; they develop leadership, public speaking and team building skills and create relationships and networks that will last a lifetime.
Today, we present the side dish of the menu that won the 2016 Cooking up Change national finals: Moroccan Salad. The culinary team from Orange County wowed our prestigious judging panel with this creative dish. Read more about their journey to the national finals and their victory there.
- ½ cup red onion
- 1 ⅓ cups white vinegar
- 2 cups shredded carrots
- 12 ounces orange juice
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 cup garbanzo beans
- 2 tablespoons plus 2 teaspoons salad oil
- 2 teaspoons cayenne pepper
- 2 cups fresh spinach
- Preheat oven to 350° F. Slice red onions and place in a small bowl. Add vinegar and stir gently. Set aside.
- Put carrots, orange juice, 1 teaspoon of cumin and the cinnamon in a saucepan. Simmer for 7 minutes, or until mixture is nearly dry. Remove from heat and let cool. Chill in refrigerator.
- Meanwhile, mix garbanzo beans, remaining cumin, oil and cayenne together in a medium bowl. Pour mixture onto a sheet pan and bake for 15 minutes.
- Chop spinach and then toss with carrots and pickled onions. Top salad with garbanzo beans.
- Serve and enjoy!