One of my all-time favourite salads, I make this about once a week almost year round. It’s so flexible in terms of substitutions, and so satisfying – light but filling, and packed with flavour.
Since it only takes about 15 minutes to make, it’s also my go-to tired food especially when S.A.D. starts to wreak havoc moving into winter. So even though different types of carrots are in season or storage year round, I especially like this in autumn and winter.
With a slightly spicy lemon ginger vinaigrette playing off sweet dates, chewy quinoa, and protein-rich chickpeas, it’s a solid main dish. If you’re going to work or school in person, or have to travel, it also packs really well.
Why You Should Try This Recipe
This is a perfect weeknight dinner that doubles as leftover lunch for the next day – what’s not to like, really. While I more often make it when I have greens and herbs available from a garden or pots, it uses readily available ingredients.
- It’s gluten free: quinoa is, of course, a seed, and naturally gluten-free. It’s also a complete protein, great for vegetarians.
- It makes great leftovers: as mentioned above, it does keep well and can be refrigerated for a couple of days and still taste great. It’s a good meal-prep salad.
- You can change it up: if you prefer cranberries over dates, or sesame seeds instead of sunflower, whatever you like. Keep the base and change the add-ins.
Ingredients
Ingredient Notes and Substitutions
- Chickpeas: cooked or canned, both are fine. In either case rinse very well before adding.
- Baby greens: use spinach as pictured, or kale, chard, even a hardier lettuce like cornsalad all work well. Lettuces are less effective for leftovers.
- Parsley: sub other herbs as needed (see parsley substitutions).
- Garlic: omit if raw garlic causes problems for you. This can also be replaced with very finely chopped red onion.
- Lemon: preserved lemon is an excellent sub for lemon juice in the vinaigrette, and good as an addition even if you don’t leave anything out. Reduce the salt if using.
Step by Step
1. Make the vinaigrette: add all ingredients to a jar and shake very well to combine. Set aside.
2. Prep the salad: cook the quinoa, then mix with the other salad ingredients. Top with the vinaigrette, mix well, and serve warm.
Tips and Notes
Some commenters have noted that they let the quinoa cool fully before mixing. I recommend mixing the salad while the quinoa is still warm for two reasons – to wilt the greens, which makes them a bit more pleasant to eat, and because the grains soak up the vinaigrette more effectively if they’re warm. You can use cold quinoa if you prefer.
If you’re using canned chickpeas, I recommend rinsing and then soaking in cold water for about ten minutes before rinsing again. I find that they taste much better with a short soak in fresh water, especially when used in a salad rather than incorporated into a soup or stew.
If this seems like too many ingredients for you, try this more basic chickpea quinoa salad instead. Both are great!
How to Store
Storage: this is best stored in a sealed container in the refrigerator. Depending on the types of greens used, it can last up to three days and still be very good. I recommend kale or chard for longer storage.
Freezing: I don’t recommend freezing this salad. Cooked quinoa can be frozen and thawed with little to no textural change, though.
Expert Tips
- Rinse quinoa: while some quinoa is pre-rinsed these days, if the package doesn’t specify, you should rinse it before cooking. The grains are coated in bitter saponin and taste better when rinsed first.
- Make the dressing in a jar: this goes for any vinaigrette. You’ll have faster and easier emulsion via shaking rather than whisking, and any leftovers can be more easily stored.
- Don’t peel the carrots: peeling causes unnecessary food waste and most carrots need just a quick scrub. Especially when grating, you won’t notice the peel.
More Moroccan Inspired Recipes
Moroccan Roasted Vegetable Salad
Chickpea, Sweet Potato, and Kale Stew
Roasted Cauliflower Steaks
Moroccan Carrot Chickpea Stew
If you make this Moroccan Quinoa Salad or any other vegetarian main dishes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Moroccan Carrot Quinoa Salad
Ingredients
Quinoa
- 180 grams dry quinoa
- 500 ml water
- ½ teaspoon sea salt
Salad
- 250 grams cooked or canned chickpeas rinsed
- 200 grams packed carrots shredded
- 60 grams dates chopped
- 50 grams baby greens (spinach, kale, rucola)
- 40 grams sunflower seeds
- 1 handful parsley about 1/2 cup, chopped
- 1 clove garlic minced*
Lemon Ginger Vinaigrette
- 60 ml olive oil
- Juice of a lemon ~3 tablespoons
- ½ teaspoon fresh ginger finely grated
- ½ teaspoon maple syrup or honey if not vegan
- ½ teaspoon sea salt to taste
- ½ teaspoon cinnamon
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.180 grams dry quinoa, 500 ml water, 1/2 teaspoon sea salt
- While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.250 grams cooked or canned chickpeas, 200 grams packed carrots, 60 grams dates, 50 grams baby greens (spinach, kale, rucola), 40 grams sunflower seeds, 1 handful parsley, 1 clove garlic
- Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.60 ml olive oil, Juice of a lemon, 1/2 teaspoon fresh ginger, 1/2 teaspoon maple syrup, 1/2 teaspoon sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper
- Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.
- Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Newsletter
This post was first published in April 2018. It has been updated with new photos, updates to the text, and slight changes to the recipe as of October 2020.
Elizabeth says
Made this tonight with only one change to the recipe (garlic powder rather than fresh garlic) and it was so SO good. I loved the balance of flavors. I have a few food sensitivities (gluten, corn, dairy) and it’s very tricky to find meals I can actually eat AND that taste great. But this fit the bill! I will be adding this to my regular rotation. Thanks so much!!
Mandy says
This is a theoretically tasty recipe but I think it needs a little work. I would probably use less cinnamon, and I added the garlic to the dressing itself to reduce instant heartburn.
Christy Moceri says
I had no dates, so had to omit them, but otherwise made as directed. Delicious! I made as a side dish with butternut squash soup, but this salad was the star of the show. I’m surprised how filling this was… I stuffed myself silly.
Dan Codorean says
We recently discovered some very good recipes here… this salad is definitely a keeper. So many flavors, such good use of quinoa. Love it.
Thank you!!!
Melissa says
I made this for lunch today. It was so delicious and flavorful. Thank you!
Alexandra says
Lovely to hear, thanks Melissa!
Christine says
Perfect dinner for a hot summer evening. Quick to make–so I can enjoy more sunshine–but still packs a lot of flavor. I added a dash of cumin to the dressing but otherwise followed the recipe. Thank you for sharing!
Christine says
Perfect dinner for a hot summer evening. Quick to make–so I can enjoy more sunshine–but still packs a lot of flavor. I added a dash of cumin to the dressing but otherwise followed the recipe. Thank you for sharing!
Jestina Ellingson says
I substituted spinich for the arucola and cilantro for the parsley. I also can substitue frozen squash spiral cut by (Birds eye) drained and defrosted pat dry.
I also added 1 cup dates instead of half a cup.
I mixed the dressing in a nutra bullet blender decreased the black pepper added cayenne pepper and powdered garlic instead of garlic in the salad.
I had made this twice before I liked it but but not the green’s that were advised in the recipe. Also the Quinoa should be cold or chilled not hot. I mixed iy together in a Gallon ziplock….talk about a GREAT SALAD! Yum!!
Lisa says
Thanks a lot! I’m obsessed with your Moroccan carrot chickpea salad..?
Alexandra Daum says
Thanks! It's my go-to for home cooked legumes!
Unknown says
I had no idea you could freeze soaked legumes and such! What a great hint:)