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Quinoa Recipe / This nutritious gluten free grain salad is filled with vegetables, herbs, and a mouth watering Moroccan spiced chicken.
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4.84 from 6 votes

Moroccan Chicken Quinoa Salad

This salad is packed with tons of healthy goodness - and so much flavor, it's sure to become a family favorite. We eat the leftover of this salad for days and it's just as good served cold as hot. The ingredient list in this recipe is long, but don't let that overwhelm you! This salad is actually very easy to put together, and so delicious it's perfect for serving to guests.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Mediterranean
Servings: 6
Calories: 418kcal


  • 1 cup quinoa cooked to package directions
  • 1/2 butternut squash peeled and cubed
  • 2 beets (about 1 1/2 cups, peeled and cubed)
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes halved or quartered
  • 1/2 cup cilantro chopped finely
  • 1/2 cup Italian parsley chopped finely
  • 1/4 cup almonds sliced, toasted

Moroccan Chicken

  • 1 1/2 pounds chicken breasts (or thighs) boneless
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika sweet
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon coriander
  • 1/8 teaspoon cayenne


  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons white wine vinegar
  • 1 tablespoon honey or date syrup
  • 1 teaspoon dijon mustard
  • sea salt and black pepper to taste


  • Add the chicken to a covered dish, and drizzle with lemon juice and olive oil. Mix all spices together in a small dish, then evenly coat chicken with the spices. Refrigerate and allow to marinate 1-2 hours. I have experimented with letting it marinate overnight, but it doesn't make a difference.
  • Preheat oven to 425 degrees F. Add cubed butternut squash and beets to a cookie sheet, and lightly spray with olive oil. Bake for 25-30 minutes, until the vegetables are well cooked and starting to char.
  • Prepare the dressing by adding all ingredients to a jar, and shaking to combine. Set aside until ready to serve the salad.
  • Cook the quinoa, and chop the veggies and herbs.
  • Heat a frying pan over medium heat, and add a small amount of olive oil. Add the chicken, and saute for about 8 minutes on each side, until chicken is cooked all the way through.
  • Prepare the salad by layering the quinoa with the roasted veggies, the cucumber and tomatoes, and the herbs. Top with sliced chicken and toasted almonds. Just before serving, drizzle with the dressing.
  • We often double this recipe, and enjoy it cold for lunch the next few days. We just don't tire of all these flavors! Feel free to dress it before refrigerating - it keeps the quinoa from drying out.


Calories: 418kcal | Carbohydrates: 35g | Protein: 31g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 463mg | Potassium: 1048mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7105IU | Vitamin C: 27.4mg | Calcium: 84mg | Iron: 3.5mg