Moroccan Quinoa Salad

Moroccan Quinoa Salad

7
Sarah Agrella 1

"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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Ingredients

1 h 45 m servings 575 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 104.9g
  • 34%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the cumin, ginger, and cinnamon. Cook until fragrant, about 1 minute more. Add the chicken broth and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 20 minutes.
  2. Meanwhile, place raisins in a bowl and cover with hot water. Soak until the raisins soften and plump up, about 15 minutes. Drain and set aside.
  3. Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans, raisins, carrots, parsley, basil, and mint. Serve at room temperature or chilled.

Reviews

7
  1. 11 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

Definitely don't cook the Quinoa with the sautéed onion, add it later.

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 i...

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/...

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 t...

Definitely don't cook the Quinoa with the sautéed onion, add it later.

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 Chi...

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 a...

Recommend 2 to 1 or 3 to 1 fuid to couscous