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!
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!
Notes
PREP AHEAD: This easy Moroccan Quinoa Salad recipe is a perfect make-ahead recipe that can be chilled and stored in the refrigerator for 1-2 days, or 5-6 days if the dressing is stored separatelyLEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for up to six days. Add dressing just before serving. NUTRITION NOTES: This quinoa salad is high in plant-based protein, vitamin E and magnesium. It’s vegan, gluten-free and packed with fiber. SERVING SUGGESTIONS: Great on its own or as a side dish for essentially anything. A potluck and BBQ favorite!