moroccan quinoa salad

A simple 15 minute Moroccan carrot salad with quinoa and chickpeas for busy days. Healthy, vegan, and ideal for packed lunches or a quick dinner. Dates, lemon, and parsley round out this filling salad.

Moroccan Carrot Quinoa Salad

(1 cup) dry quinoa

500 ml (2 cups) water

sea salt

(1 1/2 cups) cooked or canned chickpeas, rinsed

(1 cup packed) carrots, shredded

(1/4 cup) dates, chopped

(2 cups) baby greens (spinach, kale, rucola)

(1/4 cup) sunflower seeds

(about 1/2 cup) parsley, chopped

garlic, minced*

60 ml (1/4 cup) olive oil

lemon (~3 tablespoons)

ginger,

maple syrup (or honey if not vegan)

sea salt,

cinnamon

black pepper

cayenne pepper

Start by cooking the quinoa. Go by your...

Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.

While the quinoa is cooking, prepare the other...

While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.

Make the vinaigrette by adding the olive oil,...

Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.

Once the quinoa is cooled, remove the pot...

Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.

Add the quinoa to the bowl with the...

Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.

Sweet &amp; savory 30-minute Moroccan-inspired chickpea quinoa salad made in one pot. This vegan chickpea quinoa salad recipe packs plenty of plant-based protein and delicious, global flavors from cumin, turmeric and cinnamon. The perfect vegetarian meal to prep for lunch!

One Pot Moroccan-Inspired Chickpea Quinoa Salad

coconut oil

yellow onion, diced

turmeric

cumin

½ teaspoon salt, plus more to taste

quinoa

vegetarian broth (or water)

chickpeas,

cranberries

finely diced flat leaf parsley

almonds

Add coconut oil to a large pot and place over medium heat. Once oil is hot add in onion and sauté until onion is translucent, about 3-5 minutes. Stir in the following spices: turmeric, cumin, cinnamon and salt and pepper; cook for 30 seconds more.

Next add in broth (or water) and quinoa; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork.

Stir in chickpeas, cranberries and parsley to the quinoa and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds and extra parsley. Serves 4.

To serve: Place in mason jars or meal prep containers for lunch throughout the week. Garnish with extra toasted almonds.

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Moroccan Carrot Quinoa Salad

One Pot Moroccan-Inspired Chickpea ...

Top 2 moroccan quinoa salad recipes from across the web

The most viewed moroccan quinoa salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan Carrot Quinoa Salad

One Pot Moroccan-Inspired Chickpea ...

The most viewed moroccan quinoa salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine