Moroccan Quinoa



  • 2 tablespoons olive oil
  • 1 tablespoon red wine or cider vinegar
  • 1 tablepoon maple syrup
  • 1 heaping teaspoon ras el hanout
    • sea salt and black pepper to taste


  • ½ cup quinoa cooked according to package directions
  • 6 baby carrots diced
  • 2-3 tablespoons chopped cilantro
  • 12 mandarin orange segments cut into halves or thirds
  • arils from half of a pomegranate


  1. Whisk all dressing ingredients in a 2-cup measuring cup.
  2. Add carrots, oranges, cilantro and pomegranate arils to quinoa.
  3. Add dressing and toss to coat; refrigerate before serving.