Go Back

Moroccan Quinoa Salad

Course: dinner, lunch, Salad, side
Author: Wanda Baker


  • 1 cup quinoa cooked
  • 1/2 cup roasted chick peas
  • 1/4 cup dates chopped
  • 1/4 cup dried apricots dropped
  • 1/2 cup grated carrot
  • 1/4 cup cilantro chopped
  • salt and pepper
  • ΒΌ cup dressing
  • black or toasted sesame seeds


  • Take one cup of your cooked quinoa and place in a bowl. Add roasted chick peas, dates, dried apricots, grated carrot, cilantro and a pinch of salt and pepper. Pouring in dressing and toss lightly. Taste for seasoning and if required add more dressing/salt/pepper to your liking.
  • Finish with a sprinkle of black or toasted sesame seeds.


To make dressing whisk together 1/4 cup olive oil, 1 tbsp apple cider vinegar, 1/2 lemon (juiced), 1/4 tsp Ras de Hanout spice, 1/4 tsp cumin, and a pinch of salt and pepper.