Ready in 10 minutes, this healthy Moroccan quinoa salad combines fresh veggies and a spicy turmeric-tahini dressing. Vegan + gluten-free too!

Fast and easy. That’s how we like it around here, right?

Judging from your response to my 10-minute quinoa fried rice recipe, I’ve realized we have yet another thing in common: the desire to have a tasty, healthy meal ready for us as quickly as humanly possible. Just another reason why we’re friends.

So I’m bringing back the 10-minute goodness, and today it’s comin’ at ya in the form of a dreamy Moroccan quinoa salad.

We’re starting with a base of fresh spinach, then adding julienned carrots, chopped carrots, raw cashews, thinly sliced green onions, chickpeas and quinoa of course. It’s a glorious combination of crunch, sweetness and fill-you-up protein.

But quite honestly, it’s the dressing that makes this salad so sensational.

When it comes to dressings, I’m all about creamy. The creamier the better in fact. So typically, that means I like my dressing to have a base of either cashews or tahini. Tahini is my go-to since I love love LOVE the flavor, and I find it pairs nicely with more eclectic and international flavors. <– my fave

This dressing is a simple blend of tahini, lemon juice and apple cider vinegar with a bunch of fun spices added in: coriander, cumin, turmeric, cinnamon and cayenne pepper. The flavor profile is pretty complex, with a lightness from the coriander and cumin, a soothing quality from the turmeric, warmth from the cinnamon and heat from the cayenne. All combined together and they're turned into one kick ass dressing.

I’m totally keeping a bottle of this in my fridge to put on EVERYTHING.

More Healthy Moroccan Inspired Recipes to try:

10-Minute Spicy Moroccan Quinoa Salad A dreamy moroccan quinoa salad that only takes 10 minutes to make! Prep Time 10 minutes Total Time 10 minutes Servings 2 large or 4 small servings Calories 621 kcal Author Alyssa Rimmer Print Pin 0 from 0 votes Ingredients for the salad: 4 cups chopped spinach

1 large carrot julienned or shredded

4 - 6 medjool dates

2 green onions

1 cup cooked quinoa

1 cup cooked chickpeas drained + rinsed

1/2 cup raw cashew pieces for the dressing 2 tablespoons tahini

2 tablespoons lemon juice

2 teaspoon apple cider vinegar

1/2 teaspoon turmeric

1/4 teaspoon coriander

1/4 teaspoon cumin

1/8 - 1/4 teaspoon cayenne depending on the level of spice you like

Pinch of cinnamon

Salt + pepper to taste

Water as needed Instructions Add the spinach to a large mixing bowl and set aside.

Prepare your other ingredients, starting with the carrots. Using a mandolin slicer, julienne peeler or a box grater to get long strips (about 1" long). Add these to the bowl.

Next, pit and chop the medjool dates into quarters (or a little smaller) and add them to the bowl.

Thinly slice the green onions, using both the white and green parts, and add those to the bowl as well.

Finally, add the remaining salad ingredients to the mixing bowl and set aside while you whip up the dressing.

Combine all dressing ingredients (minus water) into a bowl. Whisk together until incorporated and smooth. The dressing will be too thick here, so add just enough water so that it's pourable - start with 1/2 teaspoon and add in 1/2 teaspoon increments until you get the desired consistency. Taste and season with salt and pepper.

Gently toss the salad ingredients together to combine. Pour dressing over salad and toss again until everything is evenly coated.

Transfer to serving dishes, garnish with a few more green onions and enjoy! Notes Nutritional values are based on 2 large servings Nutrition Calories: 621 kcal | Carbohydrates: 87 g | Protein: 19 g | Fat: 26 g | Saturated Fat: 4 g | Sodium: 460 mg | Potassium: 1358 mg | Fiber: 13 g | Sugar: 37 g | Vitamin A: 11015 IU | Vitamin C: 27.3 mg | Calcium: 186 mg | Iron: 7.9 mg

If you make this recipe, make sure to snap a pic and share it on Instagram using #SIMPLYQUINOA – I want to see your own quinoa creations!