Filed Under: cook, Less than 20 Minutes, Side, side-dish, south-american, Under 20 Mins, vegetable

Moroccan Quinoa Salad

A perfect light supper and one of the site's most popular recipes, this magnificent salad is packed with flavour.

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April 8th, 2012

Recipes Developed by LeeAnne Wright

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1 Comment  | 

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Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
  • 3 Cups cooked quinoa (1 cup dried)
  • 1/3 Cups freshly squeezed lemon juice (about 2 lemons)
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoons sugar
  • 1-1/2 Cups canned black beans, rinsed
  • 1-1/2 Cups corn kernels (about 2 cobs) or defrosted frozen
  • 1/2 small red onion, thinly sliced
  • 11 fluid ounce cherry tomatoes, quartered
  • 1/2 Cups slivered almonds, toasted
  • 1/4 cup chopped green or black olives
  • 1/4 Cups chopped fresh mint
  • 1/4 Cups chopped fresh coriander
    • Directions
  • 1.

    Cook quinoa, according to package instructions.

  • 2.

    While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.

  • 3.

    Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.

  • 4.

    Drizzle with vinaigrette. Toss to combine.

  • 5.

    Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.

    • Nutrients Per Serving
    Nutrients per serving: 407 calories, 17 g fat, 14 g protein, 56 g carbohydrates, 11 g fibre. Excellent source of vitamin E, folic acid, thiamin, iron, zinc, phosphorus and magnesium.
    Moroccan Quinoa Salad
    Photo Credit: Carlo Mendoza
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    Comment (1)

    Leave a Comment
    1. Mandy says:
      May 6, 2012 at 10:19 pm

      I love this recipe; just recommend a lighter hand with the lemon juice. A full 1/3 cup dominates the other flavors a tad too much.

      Reply

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