Moroccan Quinoa Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A vibrant and flavorful salad that combines the nutty taste of quinoa with the aromatic spices of Morocco.
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
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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