This Moroccan-inspired quinoa salad is a vibrant mix of roasted vegetables, fluffy spiced quinoa, and refreshing herbs, all tied together with crunchy almonds and juicy pomegranate seeds.
Packed with plant-based protein, fiber, and healthy fats, it’s a nutrient-dense option that feels both light and satisfying.
Naturally low in saturated fat and ideal for meal prep, this quick and versatile recipe works beautifully as a wholesome lunch, side, or main dish.
Moroccan Quinoa Salad
Equipment
- 1 Baking sheet, lined with parchment paper
- 1 large mixing bowl
- 1 medium saucepan with lid
- 1 cutting board
- 1 sharp knife
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 fork (for fluffing quinoa)
Ingredients
For the Roasted Vegetables:
- 1 medium red bell pepper chopped
- ½ medium red onion chopped
- 1 medium zucchini chopped
- 1 tbsp olive oil
- Pinch salt and black pepper
For the Spiced Quinoa:
- 1 cup water
- 1 cup vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- ¼ tsp salt
- 1 cup quinoa rinsed
For Assembly:
- ½ cup shredded carrots
- ¼ cup toasted slivered almonds
- ¼ cup pomegranate seeds
- ¼ cup fresh parsley chopped
- ¼ cup fresh cilantro coriander, chopped
- Salt & pepper to taste
Instructions
- Prepare and Preheat the Oven: Begin by setting your oven to 400°F (200°C) so it’s fully heated by the time you’re ready to roast the vegetables. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier. While the oven warms, wash all your vegetables thoroughly under running water to remove any dirt or residue.
- Chop the Roasting Vegetables: Take the red bell pepper, red onion, and zucchini. Trim off the ends of the zucchini and cut it into bite-sized chunks. Peel the onion, then dice it into medium pieces so it caramelizes nicely while still holding its shape. Slice the red bell pepper in half, remove the seeds and white membranes, and chop it into cubes. Keeping the pieces relatively even in size ensures they roast evenly.
- Season and Roast the Vegetables: Transfer the chopped vegetables to your prepared baking sheet. Drizzle them with 1 tablespoon of olive oil, then sprinkle with a small pinch of salt and freshly ground black pepper. Use clean hands or a spatula to toss everything together until each piece is lightly coated. Spread the vegetables out in a single layer, making sure they’re not piled on top of each other — this helps them roast rather than steam. Place the tray in the oven and roast for 20–24 minutes, stirring halfway through to ensure even browning. When ready, the vegetables should be slightly golden on the edges and tender in the center.
- Flavor the Quinoa Cooking Liquid: While the vegetables roast, prepare the base of the salad. In a medium saucepan, combine 1 cup water and 1 cup vegetable broth. Add the warm spices: ground cumin, ground coriander, cinnamon, turmeric, and salt. Stir well to blend the seasonings into the liquid. This step is key because it infuses the quinoa with Moroccan-inspired flavors right from the start, instead of seasoning it afterward.
- Cook the Quinoa Perfectly: Bring the spiced liquid to a boil over medium-high heat. Once boiling, add 1 cup rinsed quinoa. Stir briefly to distribute the grains, then lower the heat to low and cover the pot with a lid. Allow the quinoa to simmer gently for about 15 minutes, or until all the liquid is absorbed. Avoid lifting the lid too often — the trapped steam is what helps cook the quinoa evenly. When time is up, remove the pot from the heat and let it sit covered for 5 minutes to finish steaming. This extra rest period makes the grains fluffy.
- Fluff and Cool the Quinoa: After resting, uncover the saucepan and use a fork to gently fluff the quinoa, separating the grains instead of stirring (which can make it clumpy). Spread the quinoa on a wide plate or simply leave it uncovered for a few minutes to let the excess steam escape. Allowing the quinoa to cool slightly before mixing prevents the fresh herbs from wilting and keeps the final salad bright and vibrant.
- Prepare the Fresh and Crunchy Add-ins: While the quinoa cools and the vegetables finish roasting, get the remaining salad components ready. Shred the carrots if not already done, chop the fresh parsley and cilantro finely, and toast the slivered almonds in a dry pan for a few minutes until lightly golden and fragrant. Measure out the pomegranate seeds — these will add a burst of sweetness and color to the salad.
- Assemble the Moroccan Quinoa Salad: In a large mixing bowl, combine the fluffed quinoa and the roasted vegetables. Gently fold in the shredded carrots, toasted almonds, pomegranate seeds, chopped parsley, and cilantro. Use a spatula or large spoon to toss the salad carefully, making sure all ingredients are evenly distributed without mashing the grains. Taste and adjust seasoning with extra salt and black pepper if needed.
- Serve and Enjoy: The salad can be enjoyed warm, at room temperature, or chilled, depending on your preference. Serve it as a main dish for a light yet filling meal, or as a colorful side to complement grilled proteins or other Mediterranean and North African dishes. Garnish with extra herbs or a sprinkle of almonds for presentation.
Notes
- Let the quinoa cool slightly before mixing with fresh herbs and vegetables to prevent wilting.
- Roast the vegetables until just tender with slightly caramelized edges for the best flavor; avoid overcooking.
- Feel free to add protein-rich extras like chickpeas, lentils, or tofu to make the salad more substantial.
- This salad can be served warm, room temperature, or chilled, making it perfect for meal prep or weeknight dinners.
- Toast the almonds lightly before adding — this enhances their crunch and nutty flavor.
Chef’s Secrets For Maximum Flavor
To elevate this Moroccan quinoa salad, focus on layering flavors.
Start by seasoning the quinoa cooking liquid with warm spices like cumin, coriander, cinnamon, and turmeric — this infuses the grains deeply rather than simply sprinkling spices at the end.
When roasting vegetables, ensure they are in a single layer and stirred halfway for even browning.
Using fresh herbs like parsley and cilantro at the end adds brightness and freshness, balancing the warm spices.
For an extra touch, a drizzle of lemon juice or olive oil just before serving can make the flavors pop even more.
Serving Suggestions And Pairing Ideas
This vibrant Moroccan quinoa salad is highly versatile.
Serve it as a main course for a light, protein-packed meal, or as a side dish alongside grilled meats, roasted chicken, or baked fish.
It pairs beautifully with Mediterranean-style dips, such as hummus or baba ganoush, for a colorful, nutrient-rich spread.
For entertaining, present it in a large bowl garnished with extra pomegranate seeds and toasted almonds — the visual appeal is stunning.
It’s also an excellent option for lunchboxes or meal-prep containers as it stays fresh and flavorful for several days.
Storage Tips For Freshness
Store the salad in an airtight container in the refrigerator for up to 5–7 days.
Keep any extra dressing or citrus separate until ready to serve to prevent the herbs from wilting or the almonds from softening.
If storing warm quinoa with roasted vegetables, allow both to cool completely before mixing to maintain texture.
For longer storage, you can freeze uncooked quinoa and roasted vegetables separately, then combine with fresh herbs and nuts when ready to enjoy — though pomegranate seeds are best added fresh after thawing.
Frequently Asked Questions
1. Can I make this salad vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free. Ensure your vegetable broth is certified gluten-free if needed, and all other ingredients are plant-based.
2. Can I use other vegetables?
Absolutely. Roasted sweet potatoes, eggplant, or carrots work beautifully. The key is cutting them into uniform sizes for even cooking.
3. How do I store leftovers without losing texture?
Store in an airtight container in the fridge. Keep delicate ingredients like pomegranate seeds or fresh herbs separate until ready to serve to maintain their freshness and crunch.
4. Can I prepare quinoa in advance?
Yes, you can cook quinoa up to 2 days ahead. Store it in a sealed container in the fridge and mix with roasted vegetables and herbs just before serving.
5. Can I add extra protein to make it a meal?
Certainly! Chickpeas, lentils, tofu, or grilled chicken are excellent additions. Simply toss in after the quinoa and vegetables are combined for a protein-packed, balanced meal.
