Moroccan-Style Quinoa Salad

This salad is a mixture of warming aromas, fresh herbs, sticky dried fruits, and lots of colour. Roasting the vegetables with the spices enhances the flavours, while the fresh herbs, chopped nuts, and fruits add texture and life to this make-ahead dish.

All products on this page have been selected by our editorial team, however we may make commission on some products.

Serves
3-4
Total Time
40 Minutes
Ingredients
90g of dry quinoa
240ml of vegetable broth or stock
1 large red onion, sliced
1 pepper, sliced into strips
2 tbsp of olive oil
1 tsp of ground cumin
½ tsp of ground cinnamon
¼ tsp of ground turmeric
Salt and pepper, to taste
1 bulb of garlic
1 can of chickpeas
1 small carrot, peeled and grated
50g of chopped almonds
80g of pomegranate
5 large Medjool dates (pitted and chopped)
2 tbsp of chopped fresh parsley
2 tbsp of chopped fresh mint
For the Dressing
1 tbsp of olive oil
1 tbsp of lemon juice
Zest of ½ lemon
1 tsp of maple syrup
1 tsp of apple cider vinegar
Salt and pepper, to taste
Method
Step 1
Cook the quinoa according to package instructions using vegetable broth or stock in place of water to add more flavor. Cool for 20 minutes and fluff up with a fork.
Step 2
Preheat the oven to 180°C/ Gas Mark 4. Line a large baking tray with parchment paper. Add the red onion and bell pepper and toss with 1 tablespoon of olive oil, cumin, cinnamon, turmeric, salt, and pepper. Roast for 30 minutes, until tender and charring at the edges, tossing halfway through.
Step 3
Trim the top off the garlic bulb to expose the raw garlic and peel away any flaky skin. Rub with 1 tablespoon of olive oil and wrap with tinfoil. Roast for 30 minutes, or until the garlic is soft inside. The garlic will keep in the fridge for 1 week.
Step 4
To make the dressing: In a small bowl, stir together all the ingredients, and season with salt and pepper. Squeeze three of the roasted garlic cloves from the bulb and mash with a fork. Stir into the dressing.
Step 5
Add the quinoa and vegetables to a large mixing bowl with the chickpeas, carrot, almonds, pomegranate, dates, parsley, and mint. Pour over the dressing and toss well.
Step 6
Serve right away or keep leftovers in a sealed container in the fridge for 2 to 3 days.

Serving Suggestions And Variations:

Use any grain for this salad; see my How to Build a Nourish Bowl recipe in the book for ideas.

You can use other beans and legumes instead of chickpeas, such as cooked lentils, cannellini beans, or butter beans.

Recipe courtesy of Nourishing Vegan Everyday by Amy Lanza, Fair Winds Press £18.99

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily