Moroccan Quinoa Salad

by Andrea Holwegner | Mar 5, 2013

Quinoa contains more protein than any other grain!

Makes 10 Servings

What you need:

3 cups cooked quinoa
½ cup chopped pitted dates
½ cup chopped dried apricots
½ dried cranberries
1/3 cup toasted slivered almonds
2 tbsp sunflower seeds
2 tbsp olive oil
Rind and juice of 1 orange and 1 lemon
2 tbsp fresh chopped cilantro
Chopped orange and yellow bell pepper (1/2 of each)

How you prepare

Cook quinoa and let cool. Combine all ingredients in a separate bowl, except for almonds and sunflower
seeds. Add quinoa to the ingredients and mix together. Just before serving, top salad with sunflower seeds and slivered almonds. Enjoy!

Per serving:

Calories 325
Carbohydrates 56g
Protein 9g
Fat 9g
Dietary Fiber 5.5 g

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Andrea Holwegner

About Andrea Holwegner

CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker

Andrea the «Chocoholic Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more

2 Comments

Sharon on February 26, 2015 at 6:01 pm

Hi, I’m looking at the Moroccan Quinoa Salad recipe, and just wanted to clarify what you mean by the “rind” of the lemon and orange?

Thanks,

Sharon

Shelley McKenzie on April 13, 2015 at 2:40 pm

The rind of a lemon or orange is the coloured part you can see. You can buy a zester from most stores that sell kitchen gadgets and use this to scrape off the rind. You only want to use the coloured skin, not the white pith underneath since that tends to be bitter. If you don’t have a zester, just use a sharp knife to carefully scrape off that top layer of skin.
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Moroccan Quinoa Salad

What you need:

How you prepare