This nutritious Moroccan Chicken Quinoa Salad is a family-friendly meal filled with sweet roasted vegetables, crisp cucumber and tomato, and flavorful Moroccan-marinated chicken. It’s colorful, satisfying, and perfect for leftovers.
Visiting Alex’s family in Australia is always a creative spark for new recipes. His sister is a wonderful cook who centers meals around fresh vegetables, which means I leave inspired and a little jealous of her garden. Their mild climate keeps herbs and citrus producing much of the year, so so many meals start with greens and freshly picked herbs—one of the best parts of eating there.
Her approach inspired several recipes I now make at home, including a carrot-apple-fennel soup and a roasted beet and carrot quinoa salad. This year I fell for her Moroccan Chicken Couscous Salad and wanted to recreate it with quinoa as a gluten-free alternative. The mix of charred, sweet roasted squash and beets with crunchy cucumbers, juicy tomatoes, bright herbs, and warm-spiced chicken was irresistible, so I adapted it into this Moroccan Chicken Quinoa Salad.
Quinoa salads are excellent for making ahead. I usually double this recipe so we have lunches for days. The salad tastes great both warm and chilled, and the balance of textures and flavors keeps it interesting throughout the week.
Tips for Moroccan Chicken Quinoa Salad
- Make it Paleo/Whole30: Swap quinoa for cauliflower rice to make this paleo or Whole30-friendly. If you follow Whole30, omit the honey in the dressing. The overall flavor remains vibrant without it.
- For picky eaters or kids: If a child dislikes quinoa’s texture, chop the roasted vegetables and chicken, mix with quinoa and herbs, fold into beaten eggs, and cook like an omelet — that’s worked well for us. Alternatively, serve components separately (quinoa with chicken, roasted veggies on the side, small cucumber/tomato salad) so everyone can choose what they prefer.
Other Quinoa Recipes
- Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce — Pinch of Yum
- Layered Autumn Quinoa Salad — How Sweet Eats
- Kale Salad with Blueberries and Quinoa — Sunkissed Kitchen
- Roasted Beet and Carrot Quinoa Salad — Sunkissed Kitchen
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Moroccan Chicken Quinoa Salad
Ingredients
- 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 sliced almonds, toasted
Moroccan Chicken
- 1 1/2 pounds chicken breasts or thighs, boneless
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon sweet paprika
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground coriander
- 1/8 teaspoon cayenne (optional, for heat)
Dressing
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 tablespoons white wine vinegar
- 1 tablespoon honey or date syrup (omit for Whole30)
- 1 teaspoon Dijon mustard
- Sea salt and black pepper, to taste
Instructions
- Add the chicken to a covered dish and drizzle with lemon juice and olive oil. Mix the cumin, cinnamon, paprika, salt, ginger, turmeric, coriander, and cayenne in a small bowl, then rub the spice mixture evenly over the chicken. Refrigerate to marinate for 1–2 hours (overnight is optional but not necessary).
- Preheat the oven to 425°F (220°C). Toss the cubed butternut squash and beets on a baking sheet, lightly coat with olive oil, and roast for 25–30 minutes until cooked through and lightly charred.
- Prepare the dressing by combining olive oil, lemon juice, white wine vinegar, honey (if using), Dijon mustard, salt, and pepper in a jar. Shake or whisk until emulsified. Set aside.
- Cook the quinoa according to package directions and let it cool slightly. Chop the cucumber, tomatoes, cilantro, and parsley while the quinoa cooks.
- Heat a skillet over medium heat with a small drizzle of olive oil. Sear the marinated chicken about 6–8 minutes per side, or until cooked through. Let rest, then slice.
- Assemble the salad by layering quinoa, roasted squash and beets, chopped cucumber and tomatoes, and the herbs. Top with sliced chicken and toasted almonds. Drizzle with the dressing just before serving.
- Leftovers: This salad keeps well in the refrigerator and is delicious cold for lunches. You can dress it before refrigerating to keep the quinoa from drying out.
Notes
- Paleo/Whole30 option: Use cauliflower rice instead of quinoa and omit the honey to make this compatible with Paleo or Whole30 plans.
- Serving tips for kids: If a child is hesitant about quinoa, try mixing small pieces of chicken and vegetables into an omelet with a bit of quinoa, or serve the components separately so they can pick what they like.