Moroccan Quinoa Salad
A colorful Moroccan quinoa salad made with roasted vegetables, warm spices, and fresh herbs. Balanced with crunch from almonds and sweetness from pomegranate, this protein-rich, fiber-packed dish is perfect for both everyday meals and entertaining. Enjoy it warm or chilled, as a main course or a nourishing side.
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.
