Moroccan Quinoa Beet Carrot Salad 1360

Moroccan Quinoa, Beet, Carrot Salad

Today we launch a new monthly series, taking your tastebuds around the globe, focusing on how one spice can be used across many different cuisines. This month, we're featuring: cinnamon, and how to pair it with other spices and aromatics in your home kitchen to create simple dishes from diverse cultures. 

Copy Of Cinnamon Infographics

We start our adventure in Northern Africa with our recipe for Moroccan Quinoa, Beet, Carrot Salad

In Moroccan cuisine, cinnamon is often paired with spices like cumin, paprika, saffron, and turmeric and fresh herbs like cilantro, mint, and parsley. Cinnamon works well in both sweet and savory dishes, making it incredibly versatile and a staple in Moroccan cooking. 

This simple salad is only two steps, taking about 20 minutes from start to finish. And yet, the flavor is complex and spot on. You've got zippy cayenne, bright parsley and mint, the pizzazz of fresh lemon, and the warmth of cinnamon. Plus, it's a beautiful salad to look at. 

Interested in exploring more Moroccan spices? Try this Moroccan Spiced Chickpea Vegetable Soup or Moroccan Beef, Mushroom Kefta Meatballs, Tomato Sauce!  

Moroccan Quinoa, Beet, Carrot Salad

Take your taste buds to North Africa with our recipe for Moroccan Quinoa, Beet, Carrot Salad. A combination of spices and fresh herbs give this simple dish complex flavor.  

Serving size: 1/2 cup, Makes 7 servings


1/3 cup dry quinoa
1 tablespoon canola oil
1 tablespoon honey
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ground coriander
1 small beet, grated (about 1/2 cup)
1 medium carrot, grated (about 1/2 cup)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint


  1. Combine quinoa with 2/3 water in small saucepan. Bring to a simmer over low heat. Cover and let simmer 10-12 minutes until water has been absorbed. Refrigerate cooked quinoa until ready to use. 
  2. In a large bowl, whisk together canola oil, honey, lemon juice, cinnamon, cumin, cayenne pepper, and coriander. Add cooked quinoa, shredded beet and carrot, parsley, and mint. Toss until evenly coated. 

Nutrition info per serving: 70 calories, 2.5 g fat, <0.5 g saturated fat, 0 mg cholesterol, 15 mg sodium, 10 g carbohydrate, 4 g sugar, 1.5 g fiber, 1.5 g protein


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