Filed Under: cook, Less than 20 Minutes, Side, south-american, Under 20 Mins, Vegetables

Moroccan Quinoa Salad

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

April 8th, 2012

Recipes Developed by LeeAnne Wright

Prep Time
10 minutes
Cook Time
10 minutes
  • 3 cups cooked quinoa (1 cup dried)
  • 1/3 cup freshly squeezed lemon juice (about 2 lemons)
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon 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
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup chopped green or black olives
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh coriander
  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

2 responses to “Moroccan Quinoa Salad”

  1. Mandy says:

    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.

  2. Maureen says:

    I disagree with the comment about the 1/3 cup lemon. It was fine for my taste and I added some grated lemon zest!

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