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+ servings
Two bowls of quinoa salad with two glasses of water.
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Moroccan Carrot Quinoa Salad

A simple 15 minute Moroccan carrot salad with quinoa and chickpeas for busy days. Healthy, vegan, and ideal for packed lunches or a quick dinner. Dates, lemon, and parsley round out this filling salad.
Course Mains
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 434kcal

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 about 1/2 cup parsley, 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.
  • While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.
  • 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.
  • 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

* If you're very sensitive to raw garlic, try subbing roasted garlic in its place or leave it out.

Nutrition

Serving: 1g | Calories: 434kcal | Carbohydrates: 31g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 350mg | Fiber: 19g | Sugar: 5g