Moroccan Quinoa Salad

Yield: Serves 6




1 cup uncooked quinoa 
2 cups reduced-sodium vegetable broth
¼ cup dried currants
1 tsp medium curry powder
1 tsp ground cumin
½ tsp ground coriander
1 tsp honey
½ tsp salt
1 cup no-salt-added canned chickpeas, drained and rinsed
½ cup each finely chopped red bell pepper, grated carrots and peeled, diced English cucumber
1/3 cup chopped green onions
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp minced fresh mint leaves
¼ tsp freshly ground black pepper



  1. Combine quinoa, broth, currants, curry, cumin, coriander, honey and salt in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for about 15 to 20 minutes or until quinoa has absorbed all liquid. Remove from heat
  2. Let stand covered for 10 minutes. Fluff with a fork and leave uncovered to cool completely.
  3. When quinoa is cool, transfer to large mixing bowl. Stir in all remaining ingredients. Mix well and refrigerate for at least an hour or two before serving. 
Source: The Loonyspoons Collection (cookbook) by Janet & Greta Podleski


Nutrition Facts:

Serving: 1 serving



Saturated Fat:





231 g

7.1 g

0.7 g

36 g

5.4 g

256 mg

6 g

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