Moroccan Quinoa Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Moroccan quinoa salad is my go to meal when I want something that tastes impressive but doesn't demand hours in the kitchen. Ready in just 45 minutes, it's packed with colorful veggies, protein rich chickpeas, and warm spices that transport you straight to a Marrakech market. Quinoa is one of my favorite grains because it's a complete protein containing all nine essential amino acids, making this dish incredibly satisfying whether you're vegetarian or just looking for a lighter dinner option. Best of all, it comes together with simple ingredients you probably already have at home, and it tastes even better the next day.
Ella x
Ingredients
- 400 gquinoa
- 237 mlchickpeas
- 237 mldiced bell peppers
- 237 mldiced cucumber
- 237 mlred onion
- 2 tablespoonsred wine vinegar
- 4 tablespoonsolive oil
- 1 teaspoonmoroccan spice blend(use store-bought or homemade)
- 2 tablespoonslemon juice
- 237 mlchopped fresh parsley
- 100feta cheese(optional, use dairy-free alternative for vegan version)
- pinch of cumin
- pinch of paprika
Detail level
Instructions
- 1
Rinse the quinoa and cook according to package instructions.
Tip: Use a ratio of 2:1 water to quinoa for optimal texture.
- 2
In a large bowl, combine the cooked quinoa, chickpeas, bell peppers, cucumber, and red onion.
Tip: Toss gently to avoid breaking the vegetables.
- 3
In a small bowl, whisk together the red wine vinegar, olive oil, Moroccan spice blend, lemon juice, cumin, and paprika.
Tip: Adjust the seasoning to taste.
- 4
Pour the dressing over the quinoa mixture and toss to combine.
Tip: Garnish with chopped parsley and a sprinkle of feta cheese (if using).
- 5
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This salad is perfect for a light and refreshing lunch or dinner.
- 6
Just before serving, give the salad a good stir and adjust the seasoning as needed.
Tip: Serve chilled and enjoy!
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