Moroccan Salad with Quinoa Recipe
A delicious vegan Moroccan Salad with blood oranges, quinoa, almonds, olives, mint and a tangy, bright blood orange dressing. Perfect for the holiday table, this salad is festive and healthy!
How to Make the Best Moroccan Salad with Quinoa
This Moroccan Salad with Quinoa is a vibrant, flavor-packed dish that brings together the bright citrus notes of blood oranges with the earthy goodness of quinoa. The combination of briny kalamata olives, crunchy toasted almonds, and fresh mint creates a symphony of textures and tastes that makes this salad truly special.
What makes this recipe so appealing is its versatility. You can serve it warm right after cooking the quinoa for a cozy meal, let it come to room temperature for a picnic or potluck, or chill it for a refreshing make-ahead lunch. The blood orange dressing adds a gorgeous ruby hue and a tangy sweetness that ties all the Moroccan-inspired flavors together beautifully.
Whether you’re looking for a healthy vegan main course or an impressive side dish for your holiday table, this salad delivers. It’s packed with plant-based protein from the quinoa and healthy fats from the olive oil and almonds, making it as nutritious as it is delicious.
Moroccan Salad with Quinoa
A delicious vegan Moroccan Salad with blood oranges, quinoa, almonds, olives, mint and a tangy, bright blood orange dressing. Perfect for the holiday table, this salad is festive and healthy!
Ingredients
Quinoa
Salad
Dressing
Garnish
Instructions
Prepare the Quinoa
- Bring quinoa and water and a pinch of salt to a boil in a medium pot on the stove. Once boiling, cover and lower heat to low and cook for 15 minutes.
Assemble the Salad
- In a medium bowl, add sliced green onions, sliced olives, and 2 oranges (peeled, cut into quarters, then sliced).
- When quinoa is done, fluff with a fork and toss in the bowl with the oranges.
- Dress with 3-4 tablespoons olive oil, the zest and juice of the remaining orange and 1 teaspoon honey. If you don't have a particularly juicy orange, add a splash of vinegar. Stir and taste. Add salt and pepper to taste. The olives will add quite a bit of salt, so if you leave them out, be sure to add salt.
- Scatter with toasted slivered almonds and fresh torn mint leaves.
Serving
- Serve this warm, at room temperature, or chilled.
Notes
- Feel free to make this ahead and adjust seasonings before serving—quinoa has a tendency to soak up the salt and dressing, so always check right before serving, adding more salt or acid if necessary.
- If you leave out the olives, be sure to add extra salt to compensate.
