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Moroccan Style Curried Quinoa

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Main Course Salads are my favorite things in the whole wide world. And this is about to be your weeknight fav.

Quinoa has been around for thousands of years. It’s a tiny, high-protein grain from South America. It’s nicknamed the “wonder grain” because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.

It is also gluten-free and since it is a seed, it is okay to serve over Passover.

I love how it absorbs whatever dressing you add to it and the way the little balls pop in your mouth.

I’ve taken the dish to Morocco and added crunchy almonds and sweet apricots. They work so well with the curry and cumin-spiced dressing.

It can be served as a salad or side vegetable and it is hearty enough to serve as a main if you want a vegetarian option.

xxxx Chef MM


Moroccan Style Curried Quinoa

  • Author: Melissa Mayo




  • 4 cup uncooked tricolored Quinoa
  • 2 TBS stock powder
  • 4 stalks of celery
  • 1 bag carrots
  • 1 red onion
  • 2 red peppers
  • 1 bunch flat-leaf Italian parsley – chopped
  • 1 cup dried apricots chopped
  • 1 cup flaked almonds


  • Zest and juice of 2 lemons
  • Zest and juice of 2 oranges
  • 3 TBS mustard
  • 2 TBS mild curry powder
  • 2 TBS cumin
  • 1 cup good olive oil
  • 1/3 cup champagne/red wine vinegar
  • Coarse salt & black pepper to taste


In a pot bring 8 cups of water and 2 TBS of stock powder to a boil. Add 4 cups of quinoa. Cover and reduce to simmer and wait till all water is absorbed (10minutes). Set aside.

Julienne the celery, carrots, onion, and red peppers into thin strips. Heat some oil over high heat till smoking hot. Sauté the veggies in batches until glazed but still crunchy (5 minutes). Set aside.

For the dressing, whisk together the zest and juice of the lemons & oranges with the mustard, curry, cumin, olive oil, and vinegar. Add salt and pepper and season to taste.

In a large bowl combine the quinoa and sautéed vegetables. Pour the dressing over the quinoa and add the chopped Italian parsley. Lightly toss to coat.

Place the salad in a large serving bowl. Just before serving, top the quinoa with the chopped apricots and flaked almonds. Serve at room temperature.




This dish can be made ahead and dressed just before serving. It can also be heated through and served warm alongside your main meal.

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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