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two white bowls of spicy moroccan quinoa salad
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10-Minute Spicy Moroccan Quinoa Salad

This spicy and sweet Moroccan quiona salad includes spinach, dates, cashews, chickpeas and a delicious vegan tahini-turmeric dressing.
Course Salad
Cuisine Moroccan
Keyword 10 minute meal, moroccan salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 large or 4 small servings
Calories 621kcal
Author Alyssa

Ingredients

for the salad:

for the dressing

Instructions

  • Add the spinach to a large mixing bowl and set aside.
  • Prepare your other ingredients, starting with the carrots. Using a mandolin slicer, julienne peeler or a box grater to get long strips (about 1" long). Add these to the bowl.
  • Next, pit and chop the medjool dates into quarters (or a little smaller) and add them to the bowl.
  • Thinly slice the green onions, using both the white and green parts, and add those to the bowl as well.
  • Finally, add the remaining salad ingredients to the mixing bowl and set aside while you whip up the dressing.
  • Combine all dressing ingredients (minus water) into a bowl. Whisk together until incorporated and smooth. The dressing will be too thick here, so add just enough water so that it's pourable - start with 1/2 teaspoon and add in 1/2 teaspoon increments until you get the desired consistency. Taste and season with salt and pepper.
  • Gently toss the salad ingredients together to combine. Pour dressing over salad and toss again until everything is evenly coated.
  • Transfer to serving dishes, garnish with a few more green onions and enjoy!

Notes

Nutritional values are based on 2 large servings

Nutrition

Calories: 621kcal | Carbohydrates: 87g | Protein: 19g | Fat: 26g | Saturated Fat: 4g | Sodium: 460mg | Potassium: 1358mg | Fiber: 13g | Sugar: 37g | Vitamin A: 11015IU | Vitamin C: 27.3mg | Calcium: 186mg | Iron: 7.9mg