Moroccan Quinoa Salad – a simple salad recipe featuring zucchini, quinoa, chickpeas, spinach, almonds and herbs. This salad is absolutely perfect for your next BBQ or potluck!
Quinoa has certainly enjoyed its time in the limelight recently. It does, after all, contain plant-based complete protein, which is fairly uncommon in the plant-based world.
Quinoa is thought to be a grain, but it’s actually a seed native to South America. I am a huge fan of quinoa, mostly because it cooks up relatively quickly and adds texture and nutrients to any meal.
With BBQ season in full swing, I wanted to create a flavorful quinoa-based dish packed with summer veggies. A meal that can be prepared in advance is always helpful. And this Moroccan quinoa Salad is just that. It’s fresh and flavorful, gluten-free and vegan! It works great as a plant-based main dish or hearty side salad that comes together in just over 30 minutes.
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Ready to make this easy Moroccan Quinoa Salad? Let’s go!
1 – Cook quinoa. Combine quinoa and water or broth in a medium pot. Bring to a boil and let simmer until quinoa is tender, 20-25 minutes.
2 – Saute. Heat the oil in a medium-sized skillet over medium heat. Saute garlic and shallots for about 2 minutes, add zucchini and saute for another 5-8 minutes.
3 – Prepare the dressing. Combine dressing ingredients in a mason jar or small bowl and shake or whisk until combined.
4 – Serve. Combine quinoa, zucchini mixture, chickpeas, raisins, almonds, spinach, herbs, green onions and dressing. Stir to combine. Enjoy!
Moroccan Quinoa Salad: Tips, Tricks and Tools
Be sure to rinse your quinoa thoroughly. Quinoa is coated in saponins (a naturally occurring compound that acts as the plant’s pest control) that can make the quinoa bitter, so it’s important to rinse all the saponins off. A quick and simple rinse will do the trick!
Make ahead. This quinoa salad can be prepared in advance. It’s great for BBQs, picnics and potlucks. Add the dressing just before serving to keep things fresher.
We hope you love this easy Moroccan Quinoa Salad!
- Super simple and quick, perfect for a potluck or BBQ
- The plant-based meal packed with veggies and plant-based protein
- Great for a weeknight dinner or hearty side salad
Did you enjoy this Moroccan Quinoa Salad as much as we do?
Comment below! And rate the recipe to let us know how it turned out. Not cooking today? Save this Moroccan Quinoa Salad for later by pinning it to your Salad Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Moroccan Quinoa Salad creations!
Moroccan Quinoa Salad
- 1 cup quinoa rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 shallot sliced
- 1 cloves garlic minced
- 1-2 zucchini halved lengthwise, then thinly sliced
- 1 (15 ounce) can chickpeas rinsed
- 1 cup golden raisins
- 1/2 cup almonds
- 1 handful spinach roughly chopped
- 1/2 cup parsley roughly chopped
- 1/4 cup mint julienne
- 2 green onions sliced
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne
- 2 lemons juice + zest
- Cook quinoa: Combine quinoa and water in medium pot, bring to boil, then simmer and cook 20-25 minutes
- Sauté: Heat a pan over medium heat, add olive oil, sauté garlic and shallot (about 2 minutes), add zucchini and sauté for another 5-8 minutes
- Prepare the dressing: Combine dressing ingredients into a jar or bowl, whisk or shake until combined
- Assemble: Combine the zucchini mixture with remaining ingredients, add dressing, stir to combine. Enjoy!
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