Description
A vibrant and nutritious Spicy Moroccan Quinoa Salad ready in just 10 minutes, featuring fresh spinach, crunchy carrots, sweet medjool dates, and a spicy, tangy tahini dressing infused with warm Moroccan spices like turmeric, cumin, and cayenne. Perfect for a quick lunch or a light dinner packed with plant-based protein and bold flavors.
Ingredients
Salad Ingredients
- 4 cups chopped spinach
- 1 large carrot (julienned or shredded)
- 4 – 6 medjool dates, pitted and chopped
- 2 green onions, thinly sliced (white and green parts)
- 1 cup cooked quinoa
- 1 cup cooked chickpeas, drained and rinsed
- 1/2 cup raw cashew pieces
Dressing Ingredients
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 1/8 – 1/4 teaspoon cayenne pepper (adjust to taste)
- Pinch of cinnamon
- Salt and pepper to taste
- Water as needed to thin the dressing
Instructions
- Prepare the base: Add the chopped spinach to a large mixing bowl and set aside to create the fresh green foundation of the salad.
- Julienne the carrots: Using a mandolin slicer, julienne peeler, or box grater, cut the carrot into long strips approximately 1 inch long. Add these to the bowl with the spinach.
- Prepare the dates: Pit and chop the medjool dates into quarters or smaller pieces for a touch of sweetness, then add them to the bowl.
- Slice the green onions: Thinly slice both the white and green parts of the green onions and add them to the mixing bowl.
- Add remaining salad ingredients: Incorporate the cooked quinoa, cooked chickpeas, and raw cashew pieces into the bowl with the other salad ingredients. Set this mixture aside while you make the dressing.
- Make the dressing: Combine tahini, lemon juice, apple cider vinegar, turmeric, coriander, cumin, cayenne, cinnamon, salt, and pepper in a small bowl. Whisk until smooth and incorporated. The dressing will be thick initially; gradually add water in 1/2 teaspoon increments until it reaches a pourable consistency. Taste and adjust salt and pepper as needed.
- Toss the salad: Gently mix the salad ingredients together to combine. Pour the dressing over the salad and toss again to evenly coat all ingredients.
- Serve and garnish: Transfer the salad to serving dishes, garnish with extra sliced green onions if desired, and enjoy fresh.
Notes
- Adjust cayenne pepper according to your preferred spice level. Start with a small amount and increase carefully.
- The salad can be made ahead of time; store dressing separately and mix just before serving to maintain freshness.
- For added texture, consider toasting the cashews lightly before adding.
- This salad is naturally gluten-free, vegan, and packed with plant-based protein.
- If you don’t have medjool dates, other soft dried fruits like raisins or chopped apricots can be substituted.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Moroccan
