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Moroccan Quinoa Salad

Carla Cohen ~


Super Summer Salads

Keep it simple. Let the freshness of the ingredients shine. It’s all about the combination and balance of color and texture. Homemade dressings hands dow`n. All you need for a simple dressing are fat (oil), acid (vinegar, citrus), fresh herbs, salt, pepper and a little Dijon mustard. It’s that easy!



1 cup quinoa (3 cups cooked)

1 can chickpeas

2 scallions, sliced

½ cup shredded carrot

½ cup golden raisins

3 tbsp chopped cilantro

½ cup toasted pecans, chopped

¼ tsp salt


½ cup Just Mayo

1 tsp curry

4 tsp apricot preserves

½ lemon, juiced

¼ tsp salt

2 tsp apple cider vinegar



• Rinse quinoa in water and strain.

• Bring quinoa and 2 cups of water to a boil.

• Reduce heat, place lid on and cook for about 15-20 minutes or until liquid has been absorbed. Set aside until cool.

• Once cool, toss all ingredients together with desired amount of dressing.

• Top with fresh cracked pepper to taste.


• Add all dressing ingredients to a high-speed blender and blend until well combined.

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