The ultimate picnic or potluck salad! This Moroccan Chicken Quinoa Salad can be made ahead of time and serves up a ton of flavor in every bite.
Moroccan Chicken Quinoa Salad Recipe
This chicken quinoa salad takes me back to when my boys were really young and I spent a good deal of time running after them. In those days, all I wanted for Mother's Day was a leisurely picnic at the park (enter this picnic-friendly salad), capped off with a nap on a blanket set under a shady tree while my husband played catch or rode bikes with the boys. To tell you the truth, not much has changed now that they're in their teens, and the picnic-nap combo still ranks high on my Mother's Day requests.
If I was planning the perfect Mother's Day, chances are it would revolve around food. No surprise there! First off, a few selections from these Mother's Day brunch recipes, including a Caesar cocktail (so much love for this drink). Next up, aforementioned picnic and shady nap. Last but not least, a backyard barbecue with family and friends, including Greek Grilled Shrimp Kabobs and platter of Balsamic Grilled Vegetables.
Tips for making this chicken quinoa salad:
- If you freeze cooked quinoa, this salad will come together in a matter of minutes!
- Otherwise, cook the quinoa, then spread it in an even layer on a large baking sheet and pop it in the fridge to cool it down.
- I used skinless breasts from a rotisserie chicken. Two breasts are typically enough for 3 cups of meat. If not, supplement with some of the thigh meat. Alternatively, if you poach chicken breasts for your weekly meal prep, shred or chop that meat for the salad.
- Once the quinoa is cool, stir in the chicken, toasted slivered almonds, red bell pepper, cucumber, green onions and dried cherries. Toss with the dressing, then stir in the spinach.
- The dressing is a simple mixture of fresh orange and lemon juices, ground cumin, a little olive oil and salt. For some extra sweetness, stir in a drizzle of agave nectar or honey, if desired.
How to make this salad ahead of time:
- When making this salad ahead of time for a potluck or picnic, there are a couple of steps that I would alter slightly.
- If the quinoa is completely cooled when putting together the salad, go ahead and stir in the spinach. However, if it's warm at all, wait to stir in the spinach until just before serving (or at least once the salad has cooled). You don't want the spinach to wilt.
- Quinoa tends to absorb dressing (and flavor!) very quickly. If you're not serving the salad for several hours, I suggest making another half recipe of the dressing and toss it with the salad just before serving.
Other easy quinoa recipes:
Greek Quinoa & Hummus Stuffed Tomatoes {Cookin' Canuck}
Italian Vegetarian Stuffed Peppers {Cookin' Canuck}
Layered Harvest Quinoa Salad {Reluctant Entertainer}
Black Bean Quinoa Salad {Spend with Pennies}
Printable Recipe
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Moroccan Chicken Quinoa Salad
Ingredients
The salad:
- 4 cups cooked quinoa cooled
- 3 cups skinless cooked chicken breasts chopped
- 2 cups chopped English cucumber not peeled
- 1 large red bell pepper diced
- 2 green onions thinly sliced
- ¼ cup slivered almonds toasted
- ⅓ cup dried tart cherries
- 2 cups packed spinach leaves
The dressing:
- ⅓ cup fresh orange juice
- ¼ cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- drizzle of agave nectar or honey optional
Instructions
The salad:
- In a large bowl, stir together the quinoa, chicken, cucumber, bell pepper, green onions, almonds and cherries.
- Stir in the dressing and toss to combine.
- Stir in the spinach. Serve.
The dressing:
- In a medium bowl, whisk together the orange juice, lemon juice, olive oil, cumin and salt. Taste and add agave nectar or honey, if desired.
Notes
Nutrition
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