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Moroccan Quinoa Salad

Moroccan Quinoa Salad

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
Sarah Agrella

Sarah Agrella

While searching for something to whip together for dinner, and as a way to use up a bunch of fresh herbs I had on hand, I came up with this recipe and was extremely pleased with the results! I've made it several times since and my family loves it! Very light and flavorful! Enjoy as is or serve along with grilled chicken.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 104.9g
  • 34%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the cumin, ginger, and cinnamon. Cook until fragrant, about 1 minute more. Add the chicken broth and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 20 minutes.
  2. Meanwhile, place raisins in a bowl and cover with hot water. Soak until the raisins soften and plump up, about 15 minutes. Drain and set aside.
  3. Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans, raisins, carrots, parsley, basil, and mint. Serve at room temperature or chilled.
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Reviews

Hope Parks
26

Hope Parks

2/15/2011

This is very good, but I'd recommend waiting to eat it until the second day. The tastes blend so much overnight and it really ends up taisting amazing. I used regular quenoa instead of red and it was just great! We liked it on day one, and LOVED it on day two!!

3BadBoxers
14

3BadBoxers

12/13/2011

As written, the recipe is good/ok - with some changes it can be a five star - add 1/4 c. toasted pine nuts (toast by cooking at 350 for about 8 minutes) and add a oil/vinegar mix before cooling/chilling - I use 3 tablespoons white wine vinegar and 6 tablespoons olive oil - mix and add - it's wonderful - very much like a cous-cous salad found here - but with healthier quinoa - I used regular quinoa, as the red is difficult to find. Thanks so much for the recipe!

bbrown
7

bbrown

9/7/2011

I made this to take to a picnic. It was delicious and pretty quick to make. I mixed red and regular quinoa and yellow and flame raisins. I agree that it is better after allowing the flavors to mingle a while.

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