You will feel like it is spring time with this Toasted Moroccan Quinoa Salad. Quinoa. Quinoa cooked with spices and done in 30 minutes. It makes for the perfect plant-based lunch, whether you eat it at home or take it to go!
It’s spring! Kind of. Which means it is time for salad season!
Here’s the thing, you guys know I do not do boring salads. Like if I’m going to tell you about a salad, you’d better believe it’s going to be GOOD. Especially if it’s a quinoa salad. I refuse to perpetuate a stereotype when it comes to the health food everyone love to HATE.
I think most of time people hear the word “quinoa salad” they scoff at the idea. It’s healthy! It can’t taste good. Y’all, if I am being honest, quinoa is not my favorite. Yet, this salad somehow hits all the notes for me. I made this Toasted Moroccan Quinoa Salad a few weeks ago and couldn’t stop raving about it. I mixed it in with a few other recipes we created, but this one was by far our favorite. It’s easy, made in one pot, and has incredible flavors.
So let’s get started shall we?
We start by cooking the quinoa with some onions and a bunch of warming spices like cinnamon, turmeric, and cumin. Here, I add some raisins in there to get nice and plump, but feel free to also add dried cranberries or leave out the dried fruit. I know some of us are not the most keen on it.
I then serve this up with some herbs and almonds on top and with greens and avocado. It makes for a perfect meal prep situation, since the quinoa salad lasts pretty long in the fridge. I usually store the greens and herbs separately from the quinoa, then pair them when I’m packing my lunch. Quick, easy, and gets better with age. Just the way it should be!
Yields 1 bowl
15 minCook Time
15 minTotal Time
- ½ tablespoon olive oil
- 1 medium yellow onion, diced
- 1 teaspoon ground turmeric
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 cup uncooked quinoa, rinsed
- 1/4 cup raisins
- 2 cups vegetarian broth (or water)
- 1/4 cup finely diced flat leaf parsley
- 1/2 orange, juiced
- 1/2 cup sliced toasted almonds
- leftover roasted veggies, greens, and/or avocado, for serving
Add olive oil to a large pot and place over medium heat. Once oil is hot add in onion, Sauté until onion is translucent, about 3-5 minutes. Stir in turmeric, cumin, cinnamon and salt and pepper. Cook until the spices are fragrant, around 30 seconds.
Next add in broth (or water), raisins, and quinoa; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork. Stir in parsley, orange juice, and leftover roasted veggies (if using) to the quinoa and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds, avocado, greens and extra parsley. EAT