Moroccan Tagine-Spiced Quinoa Salad with Roasted Vegetables

A healthy and flavorful quinoa salad featuring roasted vegetables and a vibrant Moroccan tagine-inspired dressing. Perfect for a satisfying vegetarian lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.41/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupQuinoa(Rinsed thoroughly)

£0.75

2cupsWater

3tablespoonsOlive Oil(Divided)

£0.30

1cupButternut Squash(Diced into 1-inch cubes)

£0.60

0.5Red Onion(Diced)

£0.20

1Bell Pepper (Red or Yellow)(Diced)

£0.70

0.3cupDried Apricots(Chopped)

£0.45

0.3cupFresh Parsley(Chopped)

£0.35

0.3cupFresh Cilantro(Chopped)

£0.35

2tablespoonsLemon Juice(Freshly squeezed)

£0.20

1tablespoonHoney (or Maple Syrup)(Optional for sweetness, adjust to taste)

£0.25

1teaspoonGround Cumin

£0.10

0.5teaspoonGround Cinnamon

£0.05

0.3teaspoonGround Ginger

£0.05

0.3teaspoonTurmeric Powder

£0.05

A PinchPinch of Saffron Threads(Optional, for a richer flavor)

£0.50

To tasteSalt

To tasteBlack Pepper

0.3cupAlmonds (Slivered)(Toasted, for garnish)

£0.75

Total Cost

£5.65

£1.41 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside to cool.
3.
While the quinoa is cooking, toss butternut squash, red onion, and bell pepper with 1 tablespoon of olive oil, salt, and pepper on the prepared baking sheet. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
4.
In a small bowl, whisk together lemon juice, remaining 2 tablespoons of olive oil, honey (or maple syrup), cumin, cinnamon, ginger, turmeric, saffron (if using), salt, and pepper to create the tagine-spiced dressing.
5.
In a large bowl, combine cooked quinoa, roasted vegetables, chopped apricots, parsley, and cilantro.
6.
Pour the tagine-spiced dressing over the salad and toss gently to coat.
7.
Serve the quinoa salad at room temperature or chilled. Garnish with toasted slivered almonds.

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My Notes

Nutrition Information

Nutrition per serving (280g)

465 kcal / 1945 kJ

Carbs

59g

23% of RDA

Fat

21g

30% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

19 g

21% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a more intense flavor, bloom the spices by gently heating them in a dry pan for a minute or two before adding them to the dressing.

You can substitute other vegetables like zucchini, eggplant, or carrots for the butternut squash and bell pepper.

To toast the almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.

The salad can be prepared ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together even more as it sits.

If you don't have fresh lemon juice, you can substitute with bottled lemon juice, but fresh is preferred for the best flavor.

Cooking Equipment

Oven

Stove

Large Bowl

Whisk

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a more intense flavor, bloom the spices by gently heating them in a dry pan for a minute or two before adding them to the dressing.

You can substitute other vegetables like zucchini, eggplant, or carrots for the butternut squash and bell pepper.

To toast the almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.

The salad can be prepared ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together even more as it sits.

If you don't have fresh lemon juice, you can substitute with bottled lemon juice, but fresh is preferred for the best flavor.

Moroccan Tagine-Spiced Quinoa Salad with Roasted Vegetables

Ingredients

Instructions