Looking for a vibrant, nutrient-packed dish that’s both delicious and impressive? This Moroccan Quinoa Salad with Pomegranate Seeds combines the hearty goodness of quinoa with the sweet pop of pomegranate seeds, creating a colorful masterpiece that’s perfect for any occasion. I love how this recipe brings together traditional Moroccan flavors with modern, superfood ingredients, making it both nutritious and incredibly satisfying.
Ingredients
- 2 cups cooked quinoa (about 1 cup uncooked)
- 1 cup pomegranate seeds
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh parsley, chopped
- 1/3 cup sliced almonds, toasted
- 1 small red onion, finely diced
- 2 carrots, julienned
- 1 cup chickpeas, drained and rinsed
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Start by cooking your quinoa according to package instructions. Let it cool completely.
- While the quinoa cools, prepare the dressing by whisking together olive oil, lemon juice, honey, cumin, cinnamon, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the cooled quinoa, pomegranate seeds, mint, parsley, almonds, red onion, carrots, and chickpeas.
- Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
- Taste and adjust seasoning as needed.
- Let the salad rest for about 15 minutes before serving to allow the flavors to meld together.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes (for quinoa)
Total Time: 35 minutes
Servings: 6-8 as a side dish, 4 as a main course
Recipe Notes
- To get perfectly fluffy quinoa, rinse it thoroughly before cooking to remove any bitterness.
- Make sure your quinoa is completely cool before mixing with other ingredients to prevent the herbs from wilting.
- You can prepare the quinoa a day ahead and store it in the refrigerator.
- Toast the almonds in a dry skillet over medium heat for 3-5 minutes until fragrant, watching carefully to prevent burning.
- This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
- Feel free to substitute different nuts or seeds if almonds aren’t your preference – pistachios work particularly well in this recipe.
- To make this recipe vegan, simply swap the honey for maple syrup or agave nectar.
This vibrant salad is incredibly versatile – serve it warm or cold, as a main dish or side. The combination of protein-rich quinoa, fresh herbs, and the sweet crunch of pomegranate seeds creates a perfectly balanced dish that’s as nutritious as it is delicious.
Moroccan Quinoa Salad with Pomegranate Seeds
Ingredients
- 2 cups cooked quinoa about 1 cup uncooked
- 1 cup pomegranate seeds
- 1/2 cup fresh mint leaves chopped
- 1/2 cup fresh parsley chopped
- 1/3 cup sliced almonds toasted
- 1 small red onion finely diced
- 2 carrots julienned
- 1 cup chickpeas drained and rinsed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Start by cooking your quinoa according to package instructions. Let it cool completely.
- While the quinoa cools, prepare the dressing by whisking together olive oil, lemon juice, honey, cumin, cinnamon, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the cooled quinoa, pomegranate seeds, mint, parsley, almonds, red onion, carrots, and chickpeas.
- Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
- Taste and adjust seasoning as needed.
- Let the salad rest for about 15 minutes before serving to allow the flavors to meld together.
