Moroccan-Inspired Carrot and Quinoa Salad

A touch of ginger and a few spices are added to a simple lemon-dijon vinaigrette, adding warmth to this easy carrot salad. It’s the perfect salad for lunch the next day as the flavours soften into one another as it sits.



  • ½ cup quinoa
  • 3 carrots (julienned or grated)
  • ⅓ sunflower seeds (toasted)
  • ¼ cup raisins
  • ½ cup mint
  • ½ cup coriander


  • ¼ cup olive oil
  • 1 small shallot (finely diced)
  • 1 lemon (juice and zest)
  • 1 tsp dijon mustard
  • 1 tsp ginger (finely grated)
  • 1 tsp maple syrup
  • ½ tsp cumin
  • ½ tsp turmeric
  • ½ tsp chilli flakes
  • Pinch of Salt and pepper


  1. Cook the quinoa as per the packet instructions. Once cooked, remove it from the heat and allow it to cool before adding it to the salad.

  2. Add the grated carrot, sunflower seeds, raisins, mint and coriander to a large salad bowl.

  3. To make the dressing simply add all of the ingredients to a glass jar and and shake well to combine; set aside.

  4. Add the cooled quinoa to the salad, then pour over the dressing and toss well to combine.

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