Moroccan Carrot Quinoa Salad

Adapted from Alexandra Daum


1 cup dry quinoa
2 cups water
½ teaspoon sea salt
1 ½ cups cooked or canned chickpeas, rinsed
1 cup packed carrots, shredded
¼ cup dates, chopped, or raisins, currents, or chopped dried apricots
2 cups tender greens (arugula, mizuna, spinach, turnip greens) or finely sliced kale
¼ cup sunflower seeds, or chopped almonds or walnuts
1 handful parsley (about 1/2 cup), chopped
1 clove garlic minced (If you’re very sensitive to raw garlic, try subbing roasted garlic in its place or leave it out)
Lemon Ginger Vinaigrette
¼ cup olive oil
Juice of a lemon (~3 tablespoons)
½ teaspoon fresh ginger finely grated
½ teaspoon maple syrup or honey
½ teaspoon sea salt to taste
½ teaspoon cinnamon
¼ teaspoon black pepper
¼ teaspoon cayenne pepper


Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.

While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.

Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.

Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.

Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.