Moroccan Hemp Quinoa Salad

Enjoy this tasty salad alone or pair with grilled halloumi or fish. It’s perfect to take along to summer BBQs. Serve warm or at room temperature.


  • 50 min
  • Serves 6
  • Easy



1 cup quinoa

2 cups water or vegetable stock

1 medium onion – diced

3 garlic cloves – finely diced

1/2 teaspoon fennel seeds

2 teaspoons ground cumin

1/2 teaspoon garam masala

½ teaspoon smoked paprika

¼ cup hemp seeds

1 x 400g can chickpeas – drained and rinsed well

Zest of 1 lemon

2 medium carrots – peeled and cut using a julienne peeler (can also grate)

Juice of 2 lemons

6 select dates – diced

1/3 cup shelled pistachios – roughly chopped

Large handful fresh parsley – roughly chopped

1 tablespoon fresh thyme leaves

Sea salt and cracked black pepper

Olive oil for sautéing

To serve

Sliced avocado, additional hemp seeds, fresh herbs to garnish




Place the quinoa and water (or vegetable stock) in a medium saucepan and bring to a boil. Cook, with a lid ajar for 12-15 minutes until tender and the liquid has been absorbed. Remove from heat. Place the lid on tightly and leave to sit for 5 minutes. Remove lid and set aside until ready to use.


Heat a very generous glug of oil in a sauté pan over medium heat. Add the onion and garlic. Cook gently, without browning, for 5-10 minutes until tender. Add the fennel seeds, cumin, garam masala and smoked paprika. Cook for a further minute, adding additional oil if needed. Add the chickpeas and lemon. Cook for 4 minutes. Add the quinoa and the hemp seeds. Season generously with sea salt and cracked black pepper.


Remove from the heat and leave to cool for 5-10 minutes before adding the carrot, lemon juice, dates, pistachios, parsley and thyme.


Top with the avocado (if using) just prior to serving. Garnish with extra hemp seeds and fresh herbs.