Moroccan Quinoa Salad

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, flavorful, and nutritious!"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. In a large, shallow pot saute shallots and garlic in olive oil over medium high heat until translucent, about 5 minutes. Add cumin, ginger, and cinnamon and saute 1 minute more to draw out flavors. Add chicken stock and quinoa and bring to boil. Cover and reduce heat to low and cook 20 minutes undisturbed. Once cooked, uncover, add lemon juice, fluff and allow to cool to room temperature. Combine together with garbanzo beans, raisins, carrots, and fresh herbs. Serve chilled or at room temperature.


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