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Moroccan Quinoa & Arugula Salad

Nicole Kearsley
Here's a tasty salad from Two Spoons adapted with a few changes. The dressing is delicious and could be drizzled over any combination of veggies. I can't wait to make it again
Prep Time 20 mins
Total Time 20 mins
Course Appetizer, Salad, Side Dish
Cuisine French, Vegan
Servings 2



  • 2/3 cup Quinoa
  • 1/2 cup Hazelnuts or sliced almonds
  • 1 piece Shallot chopped
  • 1 cup Carrots grated
  • 1 cup Red Cabbage chopped
  • 14 ounces Chickpeas drained and rinsed
  • 13 ounces Arugula
  • 1/3 cup Mint chopped
  • 1/4 cup Pitted Dates chopped


  • 1/3 cup Extra Virgin Olive Oil
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Orange Juice
  • 1 tablespoon Maple Syrup
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Coriander
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Red Pepper Flakes


  • Cook quinoa according to package directions. Let cool.
  • Prepare dressing by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, salt and red pepper flakes.
  • In a large mixing bowl combine quinoa, chopped shallot, grated carrot, cabbage, chickpeas, arugula, chopped mint and dates.
  • Pour over dressing and toss to combine. Sprinkle nuts over salad.


MAKE IT FRESH: You can use an actual orange. The oranges can be any seedless variety, such as navel, blood oranges, sumo mandarins, satsuma or tangerines.
CITRUS VARIETY: Grapefruit, oranges, lemons, limes are the most common. Look for mandarin oranges, tangerines, tangelos, sumo, satsuma and Buddha's hand.
PEPPERY FLAVOR: The peppery flavor of arugula is a great foil for citrus and quinoa, but the arugula can be combined with other greens. Good examples are spinach, baby kale or baby Swiss chard.
Keyword plant based, vegan