moroccan salad

This simple Moroccan Quinoa Salad is flavorful, quick to make and packed with healthy ingredients. It's the perfect side dish and can easily be bulked up by adding your favorite protein!

Moroccan Quinoa Salad

quinoa

kale (finely chopped)

carrot (julienned)

pistachios (chopped)

scallions (finely sliced)

cilantro (finely chopped)

Medjool dates (pitted & chopped)

olive oil

lemon

orange juice (optional

apple cider vinegar

lemon (about 1 tablespoon)

turmeric powder

cumin

coriander

cayenne pepper

cinnamon (optional)

Salt & pepper

In a large bowl, combine all the salad ingredients.

Add the dressing ingredients to a mason jar and shake to combine. You can also use a bowl and whisk them together until combined.

Pour dressing over the salad and toss until everything is evenly coated.

Allow salad it sit for 15 minutes before serving (this helps the kale soften a bit). Enjoy as is or serve with your favorite protein!

https://content.jwplatform.com/videos/cGU6mGPl.mp4

This is hands down the best Moroccan Quinoa Salad you'll ever taste! It's quick to make, uses a few simple ingredients, is flavor-packed and has the perfect balance of texture.

For a healthy vegetarian meal that the whole family will love, try this vegetable tagine salad.

Vegetable tagine salad

butternut pumpkin, peeled, chopped into 2cm pieces (to give 300 grams)

carrot, sliced 2cm thick

zucchini, sliced 2cm thick

can chickpeas, rinsed, drained

tbsp Moroccan seasoning (see note)

(200 grams) couscous

(375 milliliters) Massel vegetable liquid stock, heated

punnet cherry tomatoes, halved

red onion, thinly sliced

mint, leaves picked

coriander, leaves picked

tbsp flaked almonds, toasted

tub tzatziki

A delicious vegan Moroccan Salad with blood oranges, quinoa, almonds, olives, mint and a tangy, bright blood orange dressing. Perfect for the holiday table, this salad is festive and healthy!

Moroccan Salad with Blood Oranges, Olives, Almond and Mint

water

salt

green onions, sliced diagonally

kalamata olives

blood oranges- divided (or regular oranges)

red wine vinegar (optional)

honey, maple or sugar

cracked pepper and salt

almonds

mint leaves, torn

Bring quinoa and water and pinch salt to a boil in a medium pot on the stove. Once boiling, cover and lower heat to low and cook 15 minutes.

In a medium bowl, add sliced green onions, sliced olives, and 2 oranges (peeled, cut into quarters, then sliced).

When quinoa is done, fluff with a fork and toss in the bowl with the oranges. Dress with 3-4 tablespoons olive oil, the zest and juice of the remaining orange and 1 teaspoon honey. If you don&#8217;t have a particularly juicy orange, add a splash of vinegar. Stir and taste.  Add salt and pepper to taste. The olives will add quite a bit of salt, so if you leave them out, be sure to add salt.

Scatter with toasted slivered almonds and fresh torn mint leaves.

Feel free to make this ahead and adjust seasonings before serving- quinoa has a tendency to soak up the salt and dressing, so I always check right before serving &#8211; adding more salt or acid if necessary.

I love this: I don't see enough recipes with blood orange! Would love to try more recipes with citrus fruits. Thanks for sharing!

This salad just looks SO fresh and beautiful! Amazing colours and flavours! I can't wait to try it. Pinned!

This was great for the dinner that we had planned

This raw carrot salad is incredibly easy to make, and with wonderfully fresh favors. Great as part of a mezze selection or as a side, particularly to Moroccan dishes.

Moroccan raw carrot salad

oz carrot

tbsp cilantro (coriander, finely chopped)

lemon juice

tsp cumin

garlic

Peel and coarsely grate the carrots. Finely chop the cilantro.

Whisk/stir together the olive oil, lemon juice, cumin, garlic and salt. Pour ver the carrot and mix through well. Add the cilantro, mix and serve or chill until needed.

Taktouka recipe is a traditional Moroccan salad of grilled bell peppers in a delicious sauce. One of the most common appetizers in gatherings and parties.

Moroccan taktouka

bell peppers (red, yellow and orange)

tomatoes (diced almost 1.5 cup.)

Tablespoons cilantro (chopped.)

salt and black pepper (to taste.)

paprika

-1/2 teaspoon red chili flakes or cayenne peppers

Wash the bell peppers and roast - either in the oven, stove top or in your grill. I roasted mine for 40 minutes in 400F oven until blackened and blistered. Let it cool down, then peel and dice.

In a non stick skillet, add the oil then the garlic and saute for a minute.

Add diced tomatoes and cook for another 3-4 minutes.

Add the roasted peppers and all the spices.

Finally add the cilantro, mix well then reduce heat and simmer for 10 more minutes.

Serve immediately or chill in the fridge then serve.

Tried the recipe with cherry tomatoes and small peppers it was delicious and will be added to my favorites. Thank you for sharing.

Moroccan Carrot Salad with pistachios and mint in a pomegranate vinaigrette dressing- a simple delicious  salad that is full of flavor!

Moroccan Carrot Salad 

carrots (multi-colored are very pretty, but orange are fine too.)

pomegranate vinegar

black pepper

sugar

pistachios

mint

chives

Peel the carrots. Using a vegetable peeler, shave each carrot into long paper thin strips.

Place carrot shavings into a medium bowl.

Add the rest of the ingredients and toss well to coat. Taste and adjust sugar and salt to taste.

I have been making this salad for years. So healthy and flavorful! ~Jeanette

Love this salad so much. The ribbons are fabulous.

After making this carrot salad for nearly every potluck, family gathering, holiday meal for the past 6 years I realized I really needed to leave a comment of gratitude. For using such a humble vegetable as it's main ingredient, this salad wows everytime I serve it. It is equally brilliant for cutting through the richness of a Thankgiving feast as it is welcome alongside a light, grilled seafood meal in the summer. It makes vegans happy and my carnivores are typically surprised by how much they love it, too. It's easy to prep beforehand, travels well and I love snacking on the salad in the days after - I've even piled it up with turkey for a crazy good 'leftovers sandwich'. I have shared the recipe with so.many.people. Thank you for what has become a tradition in my family!

This recipe is so delicious!  Making it today for the second time.

Delicious :) I used pomegranate molasse and didn‘t add the honey. Great side dish :)

I love so many of your recipes, but this one has to be one of my favorites!  So fresh and bright (love the pomegranate vinegar) and surprisingly easy to make.  Definitely a big pay out for minimal work 😍

Fresh Moroccan Salad is bright and flavorful. Tomatoes, cucumbers, onions, and roasted peppers in a fresh lemon and cumin dressing brightens any meal. Serve as a first course or side dish.

Moroccan Salad

green bell peppers, roasted (optional)

red onion, finely diced

juice of half a lemon (1½-2 tablespoons) (or use vinegar)

lb. (454 gramsms) tomatoes (4-5 medium tomatoes/2 cups seeded & diced)

½ (150 gramsms) of a long English cucumber (1 cup, diced) cucumber

parsley

cilantro

fine sea salt

extra virgin olive oil

Roast the peppers: If using the green bell peppers, roast them first. Either blister the peppers black on all sides on a barbecue grill or over a gas flame. Or to roast them under a broiler - preheat the broiler and place the top oven rack 6 inches (15cm) below the top oven element. Cut the peppers in half through the core, remove the core and seeds, and place the pepper halves cut-side-down on a metal baking sheet. Broil for 15 minutes, until blackened. Place the roasted halves into a small saucepan with a lid or into a sealed plastic bag until cool enough to handle. Then peel off most of the outer blackened skin. (Don&#39;t rinse the peppers, as this removes flavour. A few flecks of char are fine.) Cut the peeled halves into strips, then into ½-inch squares.

Finely dice the onion, and place it into the bottom of the salad bowl. Squeeze the lemon juice over, tossing the onion to coat it in the juice. Leave it to macerate while you prepare the rest of the salad. This really helps take the &#39;bite&#39; out of the onions by lightly pickling them.

Cut the tomatoes in half &#39;across the equator&#39;. Use your finger to dig out the seeds and juices from each section, discarding them. Set each seeded tomato half cut-side-down to drain while you seed the rest. Cut the seeded tomatoes into ½-inch (1cm) dice. Place the diced tomatoes on top of the marinating onions, but don&#39;t stir them yet.

Dice the cucumber into small cubes (¼-½-inch), and layer them on top of the tomatoes.

If using the diced roasted peppers, layer them on top of the cucumbers.

Sprinkle with the chopped fresh parsley and cilantro.

Sprinkle the cumin, salt, and pepper on top of the herbs.

Drizzle the olive oil down the sides of the bowl.

Toss and serve right away, or cover and refrigerate the salad until serving time. Toss just before serving. Taste and add more lemon juice, salt, or pepper, if desired.

Very interesting and amazing details you provide. Wonderful Post. Excellent Recipe. https://www.vivaindia.com/

Thanks for this wonderful recipe. Being a vegetarian this recipe is appreciated as it is full of flavour; my entire family enjoyed it.  If you have any other international recipes you are willing to share which are vegetarian it would be appreciated. Take care....

Very delicious salad.  We made it a few times already.  I am glad to see your posts again.

Hello Margaret,
We enjoyed your delicious salad tonight using fresh green peppers this time. Will try roasting the peppers for the next time. 
Delicious!  
…And always love reading your adventures!

Our favorite Watermelon Salad with cucumber, parsley, mint, onion, and optional feta cheese. Easy, refreshing, and delicious!

Watermelon Salad Recipe

watermelon cut into ¾-1 inch cubes

Turkish cucumbers (or one English) cut into ¾ inch cubes

¼ Cup thinly sliced red onion

½ Cup chopped mint

Italian parsley

feta cheese (optional)

Cup olive oil

Cup red wine vinegar

salt,

cracked pepper

clove (or allspice, both optional)

Place watermelon, cucumber and onion in a large bowl. Add herbs, optional feta and pistachios.

Add olive oil, vinegar, salt and pepper and mix to incorporate.

Taste and adjust salt&#8230; you made need more if not adding feta.

Made this without the feta or pistachios, but it was still wonderful! It can sound like an odd combination of ingredients, but everything really worked, and we loved it! I did add just a tiny splash of lime with the dressing for a little brightness, since I was missing the feta.

I made this last weekend and everyone loved it.

See here, Sylvia, the problem with you and your site is 

Everything is so good that no one else's recipes do it for me anymore

This was amazing. Refreshing, flavorful, perfect. I love you 😂

Thank you!!!

So refreshing, tasty and colorful! The pistachios brought the whole thing together and made it stand out from other versions of this salad I’ve had before.

This recipe was awesome.  So cool and flavorful on a hot day.  Combined it as a side with the Blackened Salmon Sandwich recipe

I’ve made this salad a dozen times. Always a hit! So refreshing and the perfect balance of sweet and savory. Sometimes I skip the raw onions if I know kids will be eating it - not everyone’s preference!

A great summer salad and a big hit at a pizza party. Made it without nuts because of one person’s nut allergy and they weren’t missed. And the little bit that was left was still great the next day. Will make it again! Thanks for the recipe!

This Moroccan style Cucumber Tomato Salad is the best refreshing bite to serve alongside lamb or chicken. It's made with a super simple olive oil dressing, chopped tomatoes, cucumbers, red onion, and fresh herbs. One of the most popular salads, for good reason!

Moroccan Cucumber Tomato Salad

lemon juice vinegar

tsp pepper

tomatoes,

Persian cucumbers, cubed

¼ red onion, diced

parsley,

Make the dressing

In a salad bowl whisk together olive oil, lemon juice, salt, and pepper.

Chop and toss the veggies

To the bowl add cubed tomatoes, cucumbers, onion and parsley. Toss to coat with the dressing and serve.

https://www.youtube.com/watch?v=y27AphK_xSM

This Moroccan style Cucumber Tomato Salad is the best refreshing bite to serve alongside lamb or chicken. It’s made with a super simple olive oil dressing, chopped tomatoes, cucumbers, red onion, and fresh herbs. One of the most popular salads, for good reason!

Get the full recipe: https://salimaskitchen.com/cucumber-tomato-salad/

Top 10 moroccan salad recipes from across the web

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Moroccan Quinoa Salad

Vegetable tagine salad

Moroccan Salad with Blood Oranges, ...

Moroccan raw carrot salad

Moroccan Salad with Blood Oranges, ...

Moroccan taktouka

Moroccan Carrot Salad

Moroccan Salad

Watermelon Salad Recipe

Moroccan Cucumber Tomato Salad

Top 10 moroccan salad recipes from across the web

The most viewed moroccan salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan Quinoa Salad

Vegetable tagine salad

Moroccan Salad with Blood Oranges, ...

Moroccan raw carrot salad

Moroccan Salad with Blood Oranges, ...

Moroccan taktouka

Moroccan Carrot Salad

Moroccan Salad

Watermelon Salad Recipe

Moroccan Cucumber Tomato Salad

The most viewed moroccan salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine