Moroccan Spiced Walnut/Date Quinoa Salad

Moroccan Spiced Walnut/Date Quinoa Salad
  • Yield: 6 Servings
  • Prep Time: 25 Mins.
  • Cook Time: 5 Mins.
  • It’s a little sweet, a little spicy, and has a ton of flavor! The Fisher® Walnuts really add a filling crunch to this hearty dish.


  • 1 1/2 cup traditional or pearl quinoa
  • 2 1/4 cups vegetable or chicken broth
  • 1 tablespoon tahini sesame paste
  • 1/2 teaspoon corlander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 1/2 cup Fisher® Walnut Halves and Pieces
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh squeezed orange juice, plus 1 teaspoon zest
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 3/4 cup coarsely chopped dates
  • 1/2 cup chopped parsley
  • For food safety, gently rub produce under cold running water.


  1. Pre-heat oven to 375°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
  2. Place quinoa and broth in a medium saucepan and bring to a boil over medium-high heat; cover, reduce heat to medium-low and simmer until quinoa is tender and liquid has been absorbed, about 15 to 20 minutes; set aside to cool.
  3. Meanwhile, combine tahini, coriander, cumin and turmeric in a medium bowl; stir in walnuts. Place walnuts on the prepared baking sheet and roast for 5-8 minutes (amazing aroma will take over the kitchen). Remove from oven to cool. Reserve 4 walnut halves for garnish and coarsely chop remaining walnuts; set aside.
  4. Whisk olive oil, cider vinegar, orange juice, orange zest, honey, garlic and peppers until well blended. Stir chopped dates into dressing; set aside.
  5. Combine cooled cooked quinoa, roasted chopped walnuts, dressing and chopped parsley in a serving bowl. Garnish with reserved roasted walnut halves. Enjoy!

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