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June 12, 2018

by Alyssa

Moroccan Quinoa Salad

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This is hands down the best Moroccan Quinoa Salad you'll ever taste! It's quick to make, uses a few simple ingredients, is flavor-packed and has the perfect balance of texture.

healthy moroccan quinoa salad with citrus dressing

I just got back from a trip up to Vermont, and I have to say, coming home is one of the best feelings in the world.

Even though I love spending time with my parents, I love escaping the city, I love that I can work remotely and love seeing how happy Trevi is, I miss my space, my routine, my bed (!!), my friends and of course, I miss Matt.

One of the first orders of business, when I get back from a long trip, is to meal plan. I tend to fall a little off track when I travel, so it's really important for me to set out the meals that we're going to have for the week.

First is writing down the shopping list, then I go to the store and then I feel prepared. It's so great having that solid plan in place – and a fully stocked fridge – because that way I know I have what I need to make healthy choices all week long.

how to make a moroccan quinoa salad

I bring this up because this Moroccan Quinoa Salad is one of my go-to, post-vacay recipes. It's easy to make, it can be prepped ahead and kept in the fridge for a couple days (hello healthy lunches!), and it's a great base for a meal.

I chose not to add a protein to this salad because I wanted it to be one that you can eat as is and enjoy as a side, or customize for the diet-preferences in your house.

I'm plant-based and Matt is not, so I can whip up this salad and serve it to both of us, just adding beans to mine and chicken to his. We both get what we want, we both enjoy it, and it also means way fewer dishes for me!

gluten-free and vegan moroccan quinoa salad

How to make a Moroccan Quinoa Salad

We're using a combination of cooked quinoa and kale for the base of the salad. Then we're sprinkling in some carrots for a bit of color but also natural sweetness, some pistachios for crunch, scallions for bite and cilantro for that added depth of flavor.

But my secret weapon in this salad? Chopped dates!

I know it might sound strange, especially if you're used to eating dates in my Turtle Cookie Energy Bites, but they're actually a really natural addition to this salad. Of course, they add sweetness, but dates are also really high in fiber, are a great source of iron and magnesium.

vegan moroccan quinoa salad with kale and carrots

Now I'll be honest and tell you when I was thinking about the dressing for this salad, I desperately wanted to go with a tahini base. It just felt natural, but I realized I shared my 10-minute Spicy Moroccan Salad a few years ago and that one uses tahini.

So…we're going in a different direction and using an olive oil base instead! (yes, I know it's shocking)

Here's why I adore this dressing. It's…

Super citrusy (thanks to the lovely combination of lemon and orange)
Has the perfect blend of spices
Not too bold

And truthfully just the right amount of flavor amount to bring the salad ingredients to life.

moroccan quinoa salad with kale and carrots

More healthy Moroccan-inspired recipes!

Moroccan Quinoa Salad

This simple Moroccan Quinoa Salad is flavorful, quick to make and packed with healthy ingredients. It's the perfect side dish and can easily be bulked up by adding your favorite protein!
Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 405kcal
Author Alyssa
Print Pin
vegan moroccan quinoa salad with kale and carrots
3.97 from 78 votes


for the salad:

  • 2 cups cooked quinoa
  • 2 cups kale finely chopped
  • 1 cup carrot julienned
  • 1/2 cup pistachios chopped
  • 1/2 cup scallions finely sliced
  • 1/2 cup cilantro finely chopped
  • 4 Medjool dates pitted & chopped

for the dressing:


  • In a large bowl, combine all the salad ingredients.
  • Add the dressing ingredients to a mason jar and shake to combine. You can also use a bowl and whisk them together until combined.
  • Pour dressing over the salad and toss until everything is evenly coated.
  • Allow salad it sit for 15 minutes before serving (this helps the kale soften a bit). Enjoy as is or serve with your favorite protein!



To make this salad more of a meal, add chickpeas, grilled chicken, shrimp, or your favorite protein of choice.


Calories: 405kcal | Carbohydrates: 52g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Sodium: 119mg | Potassium: 845mg | Fiber: 8g | Sugar: 20g | Vitamin A: 9105IU | Vitamin C: 64.2mg | Calcium: 124mg | Iron: 3.6mg



vegan moroccan quinoa salad with kale and carrots

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Made this for dinner, excluding the kale since I didn’t have any and it was delicious. Served this with avocado and cucumber on the side. My husband, who turns his nose up at quinoa, had seconds ! Thank you for a great recipe !

  2. This is a keeper my granddaughter is a picky eater she loves it with some grilled chicken and I added white beans to mine .Yum Yum

  3. I’m so looking forward to making this tonight. I’ll serve it with cajun shrimp. Thank goodness my husband doesn’t care what I cook.

  4. This salad is terrific! I made it for meal prep this week and not only has it held up wonderfully, but it is delicious! I’ll definitely be making this again!

  5. A friend posted this salad and I made it the last two night. Didn’t have Kale the second night so I substituted spinach. It worked great though I prefer the Kale because it has a little more body. I also found it tastes even better if O leave it for a couple hours. After getting this recipe, I had to join your website. LOVE it!!

  6. Hi I’d love to make these but want to cut back on the sugar. Would it help if I left out the dates? Any tips how to be lower on sugar levels would be great. Thanks.

  7. Alyssa this was SO GOOD!!! The flavors just worked so perfectly together. My husband and I couldn’t decide our favorite part because it all just made one epic bite!!! I added roasted cauliflower and chickpeas and it was amazing!

  8. I wasn’t to make this salad to take to a function but one of the guests has a nut allergy so I can’t use the pistachios. What could I use to replace them that would give me a crunch?


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