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Quinoa Minestrone1/2c Quinoaminced garlicfinely diced shalolt or leek2c coarsely diced cabbage1c sliced carrots1/4c finely diced celeryred kidney beansgrilled portabella mushroom- grilled with balsamic vinegar or lemon juiceartichoke heartsrosemaryMoroccan carrot salad500-700g carrots, coarsely grated1/4 cup grapeseed oil (you can substitute with olive oil)3 tbsp fresh lemon juice1/4 cup  parsley2 cloves garlic, mashed or minced1/2 tsp ground cumin1/4 teaspoon ground cinnamon1/2 tsp sweet paprika (substitute with 1 teaspoon paprika and 1 tsp sugar)Pinch of saltAbout 1/2 teaspoon harissa, 1 tablespoon minced green chilies, or 1/4 tsp cayenne pepperMethod: Mix all ingredients in except carrot in a bowl. Taste and adjust flavours as you like.  Add carrots, coat completely, then refrigerate for at least two hours or for up to 2 days for the flavours to mature.  The marination provides for a fantastic flavour. It also means that this is a salad that can be made in excess with leftovers tasting even nicer the next day
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