Moroccan Quinoa with Charred Lemon Vinaigrette
This Moroccan Quinoa with Charred Lemon Vinaigrette is a vibrant salad packed with quinoa, chickpeas, dried cherries, toasted almonds, and fresh herbs. Tossed in a flavorful vinaigrette made with charred lemon, cumin, paprika, and cinnamon, it’s colorful, nourishing, and perfect as a side dish, light lunch, or meal prep recipe.
Ingredients
- 1 cup dry quinoa (white, tri-color, or your choice), cooked according to package instructions with salted water (yields about 3 cups cooked)
- ⅓ cup dried cherries (or substitute apricots or currants)
- ¼ cup sliced almonds, lightly toasted
- 1 cup canned chickpeas (from about 1 [15-ounce] can), drained and rinsed
- ½ cup shredded carrot
- ½ cup diced zucchini
- 2 tbsp mint, chopped
- 2 tbsp parsley, chopped
Charred Lemon Vinaigrette
- 2 lemons, halved
- 2 tsp agave (or honey for non-vegan)
- 2 tsp red wine vinegar
- 2 tbsp olive oil
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp coriander
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ¼ tsp salt, adjust to taste
- ¼ tsp black pepper, adjust to taste
Optional Additions or Toppings
- Pomegranate seeds
- Preserved lemon
- Crumbled feta (plant-based)
Instructions
- Cook the quinoa: Rinse 1 cup dry quinoa well under cold water. Cook according to package instructions in salted water until tender (yields about 3 cups cooked). Fluff with a fork and set aside to cool slightly.
- Char the lemons: Heat a grill pan or skillet over medium-high heat. Place 2 halved lemons cut-side down and cook until charred, about 2–4 minutes. Remove from heat and let cool slightly.
- Make the vinaigrette: Squeeze the juice from the charred lemons into a bowl, discarding any seeds. Whisk in 2 tsp agave (or honey for non-vegan), 2 tsp red wine vinegar, 2 tbsp olive oil, ½ tsp paprika, ½ tsp cumin, ½ tsp coriander, ¼ tsp turmeric, ¼ tsp cinnamon, and ¼ tsp each of salt and black pepper. Adjust seasoning to taste.
- Toast the almonds: In a dry skillet over medium heat, toast ¼ cup sliced almonds for 2–3 minutes until golden and fragrant. Remove from heat and set aside.
- Chop the herbs: Chop 2 tbsp fresh mint and 2 tbsp fresh parsley.
- Assemble the salad: In a large bowl, combine the cooked quinoa, ⅓ cup dried cherries, 1 cup canned chickpeas, ½ cup shredded carrot, ½ cup diced zucchini, ¼ toasted almonds and the chopped herbs. Drizzle with the charred lemon vinaigrette and toss gently to combine. Taste and adjust seasoning as needed.
- Finish and serve: If using, sprinkle with pomegranate seeds or crumbled feta, and add chopped preserved lemon for an extra punch of flavor. Enjoy chilled, at room temperature, or slightly warm.
Notes
Cooking quinoa
Always salt the cooking water for the best flavor. One cup dry quinoa yields about 3 cups cooked.
Optional additions
Stir in finely chopped preserved lemon with the vinaigrette, or add toppings like pomegranate seeds and crumbled plant-based feta just before serving for extra color and flavor.
Texture tip
This salad can be enjoyed warm, at room temperature, or chilled. The flavors continue to develop as it sits.
Make ahead
You can cook the quinoa, toast the almonds, and prepare the vinaigrette up to a day in advance. Assemble just before serving for the freshest texture.
Storage
Store in an airtight container in the fridge for 4–5 days. Refresh with an extra squeeze of lemon or splash of olive oil before serving.
Nutrition
Serving: 1 servingCalories: 397kcalCarbohydrates: 58.29gProtein: 11.87gFat: 14.14gSaturated Fat: 1.654gPolyunsaturated Fat: 3.506gMonounsaturated Fat: 8.077gTrans Fat: 0.004gSodium: 22mgPotassium: 613mgFiber: 8.3gSugar: 15.77gVitamin A: 3508IUVitamin C: 26.4mgCalcium: 83mgIron: 4.13mg
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