Moroccan quinoa salad

Name: Moroccan quinoa salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Moroccan, African
Ingredients: 2 tablespoons olive oil; 1 teaspoon cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1 cup quinoa; 2 cups (500ml) vegetable stock or water; 1 can chickpeas, rinsed and drained; 2/3 cup dried dates, roughly chopped; 2 carrots, spiralised or grated; 1/3 cup parsley or spinach, roughly chopped; 1/4 cup olive oil; Juice of 1/2 orange; 1/2 clove garlic, crushed; Salt; Pepper

5 steps

Prep:15minCook:15min

Vegan, gluten free, dairy free. Everyday Vegetarian Herron

Updated at: Sun, 30 Mar 2025 06:14:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories535.1 kcal (27%)

Total Fat26.1 g (37%)

Carbs67.3 g (26%)

Sugars22.9 g (25%)

Protein11.9 g (24%)

Sodium727.8 mg (36%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsolive oil

1 teaspooncumin

½ teaspoonground coriander

½ teaspooncinnamon

1 cupquinoa

500mlvegetable stock

⅓ cupparsley

or spinach, roughly chopped

Dressing

¼ cupolive oil

0.5orange

0.5 clovegarlic

Instructions

Step 1

Heat the 2 tablespoons of olive oil in a large pan over a medium heat. Once the oil is warm add the spices and stir fry for 30 seconds

Step 2

Add the quinoa and the stock. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes or until the quinoa is cooked. Sir occasionally so the quinoa doesn't stick to the bottom

Step 3

Once cooked, transfer to a large mixing bowl to cool slightly

Step 4

Place the ingredients for the dressing in a lidded jar and shake well to combine

Step 5

Add the chickpeas, dates, carrots, and greens to the quinoa. Pour over the dressing. Toss to combine and divide between four bowls to serve