Moroccan-Inspired Quinoa Salad
Kath Younger
A tantalizing salad full of plump raisins and toasted almonds.
Ingredients
- 1 1/2 cups dry quinoa
- 1/4 tsp salt
- 1 can chickpeas, drained and rinsed
- 2 cups baby spinach, chopped
- 1 cup chopped bell pepper
- 1/3 cup raisins, soaked in hot water until plump
- 1/3 cup toasted and chopped almonds
- 2 Tbs capers
- Dressing1/3 cup tahini
- 1/3 cup water
- 2 Tbs lemon
- 1/8 tsp kosher salt
Directions
- Cook quinoa with 1/4 tsp salt.
- Mix chickpeas, spinach, bell peppers, raisins, almonds, and capers with cooked quinoa to combine.
- Combine ingredients for dressing and drizzle over salad.
Nutrition Facts
Calories 604
Calories from Fat 186 (31%)
(34%)Total Fat 22g
(12%)Saturated Fat 2g
Polyunsaturated Fat 8g
Monounsaturated Fat 9g
(0%)Cholesterol 0mg
(29%)Sodium 684mg
(31%)Potassium 1096mg
Total Carbohydrate 88g
(50%)Dietary Fiber 12g
Sugars 10g
Sugar Alcohols 0g
(42%)Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.