Recipe by Sarah Agrella
"While searching for something to whip together for dinner, and as a way to use up a bunch of fresh herbs I had on hand, I came up with this recipe and was extremely pleased with the results! I've made it several times since and my family loves it! Very light and flavorful! Enjoy as is or serve along with grilled chicken."
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1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
1 1/4 cups
1 (29 ounce) can
garbanzo beans, drained
chopped fresh parsley
chopped fresh basil
chopped fresh mint
This is very good, but I'd recommend waiting to eat it until the second day. The tastes blend so much overnight and it really ends up taisting amazing. I used regular quenoa instead of red and it was just great! We liked it on day one, and LOVED it on day two!!
Definitely don't cook the Quinoa with the sautéed onion, add it later.
As written, the recipe is good/ok - with some changes it can be a five star - add 1/4 c. toasted pine nuts (toast by cooking at 350 for about 8 minutes) and add a oil/vinegar mix before cooling/chilling - I use 3 tablespoons white wine vinegar and 6 tablespoons olive oil - mix and add - it's wonderful - very much like a cous-cous salad found here - but with healthier quinoa - I used regular quinoa, as the red is difficult to find. Thanks so much for the recipe!
I made this to take to a picnic. It was delicious and pretty quick to make. I mixed red and regular quinoa and yellow and flame raisins. I agree that it is better after allowing the flavors to mingle a while.
I find that 1 cup of quinoa is enough. I always rinse the quinoa thoroughly and then roast in a pan without oil or anything first. In a pot, cook as prescribed. I did the recipe as written and added diced red pepper and a few table spoons of oil. YUMMY!!!
I made a few tweaks to this recipe and I think it turned out really well. First, I am a vegetarian, so I cooked the quinoa in veggie stock. I also added a spoonful of Better Than Bouillon No Chicken Base. I also cooked the quinoa separately from the rest. When I make this again I will also not use as much quinoa. I ended up having some leftover that I will have to use for something else. I would try to start with 1 1/2 cups to start.
I sauteed fresh garlic, shallots and fresh minced ginger. I also drained the chick peas and added them to the pan with the garlic, shallots and ginger to cook them a bit. I added the cinnamon and cumin, cooked everything for a few minutes then added the cooked quinoa.
I didn't have any mint, but I used fresh sweet basil and parsley. I also had about a cup of yellow raisins (which I plumped with hot water as the directions said). I mixed everything in to the pan with the quinoa, shallots, and spices and let it simmer for a few minutes. Shredded raw carrots were added. I also added a tablespoon or so of extra veggie broth while everything was in the pan to give it a little more flavor.
Definitely don't skip the lemon juice, either. I think it ties the whole thing together nicely. I only had a spoonful while it was still warm, but already it tastes awesome. I'm sure once it chills and the flavors meld a bit more it will be a new favorite. Thanks for the recipe!
Recommend 2 to 1 or 3 to 1 fuid to couscous
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Quinoa Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 575
** Calories from Fat: 110
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