Moroccan Inspired Quinoa & Roasted Veggie Salad

If you love hearty salads with bright, bold flavors, you’ll love this Moroccan-inspired quinoa and roasted veggie salad!

This salad combines some of my favorite Moroccan spices with the classic sweet-and-salty contrast of dried fruit, a tangy lemon dressing and briny olives; with flavor-packed roasted veggies and chickpeas tossed with a base of quinoa for a veggie-forward and filling vegetarian salad perfect all year long. Check the recipe for variations- this one is super customizable to your favorite veggies and what you might have on hand!

Moroccan Inspired Quinoa & Roasted Veggie Salad
Serves 4

Ingredients:

• 1 cup cooked quinoa (1/2 cup dry)
• 2 medium carrots, peeled and sliced
• 1/4 small red cabbage (about 1 cup), sliced
• 1/2 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp cinnamon
• 1 can chickpeas, drained and rinsed
• 1/2 tsp ras el hanout (more as desired)*
• sea salt, to taste
• avocado oil, as needed
• 1/4 cup dried cranberries
• 1/4 cup slivered or chopped almonds (leave out for nut-free)
• 1/4 cup chopped fresh cilantro (or parsley)
• 1/3 cup green olives

*Don’t have ras el hanout? Double the carrot seasoning and use on chickpeas, as well.

Orange Dressing:

• 2 tbsp avocado or olive oil
• 2 tbsp fresh squeezed orange juice
• zest of 1/2 navel orange (about 1/2 tsp)
• 2 tsp honey
• pinch salt

Variations:
This recipe is super customizable!

• Swap in broccoli for cabbage (roast until soft)
• Swap in sweet potatoes for carrots (roast until soft)
• Swap in chopped apricots for dried cranberries
• Swap in chopped pistachios for almonds
• Add in 1/4 cup fresh mint or swap out cilantro/parsley for mint entirely
• Add in 1/3 cup crumbled feta

Instructions:

1. Preheat oven to 400. Line two baking sheets with parchment paper.
2. Toss carrots with cumin, coriander, cinnamon, a pinch of salt and a drizzle of oil. Spread over half of one baking sheet. Arrange cabbage on other side, drizzle with oil and sprinkle with sea salt.
3. On separate baking sheet, toss chickpeas with ras el hanout, a pinch of salt and drizzle of oil.
4. Roast vegetables and chickpeas in oven together for 15 minutes, toss and roast another 10-15 minutes until turning golden. Remove and let cool slightly.
5. Whisk dressing ingredients together.
6. Toss cooled vegetables with quinoa, cranberries, almonds, cilantro, olives and dressing.
7. Serve warm or cold (makes for great leftovers, as well!).

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