Moroccan Summer Quinoa Salad with Herby Chermoula

Highlight the most flavorful and nutrient-filled end-of-summer produce by combining corn, bell peppers, cucumber in this vibrant quinoa salad. The herby Chermoula makes this dish soar in flavor and texture!


For the Salad:

  • 2 cups Alter Eco Organic Rainbow Heirloom Quinoa, cooked and drained according to package directions
  • 1 red bell pepper, diced 
  • 1 cup fresh corn, kernels removed from cob
  • 1/2 English Cucumber, diced 
  • 1/2 red onion, diced 
  • 1/2 cup kalamata olives
  • Sea salt, to taste
  • Fresh black pepper 

For the Chermoula:

  • 1 peeled garlic clove 
  • 1 cup fresh basil 
  • 1 cup parsley
  • 1 cup cilantro
  • 1/2 cup mint 
  • 2 tbsp lemon juice 
  • 1 tsp lemon zest 
  • 1 tbsp cumin
  • 1 tsp paprika  
  • 1/4 tsp salt 
  • 1/2 cup Extra-Virgin Olive Oil 


  1. In a large bowl, combine quinoa, bell pepper, corn, cucumber, red onion, and olives. Mix together until all ingredients are incorporated with the quinoa. Chill mixture in the refrigerator for 15-20 minutes.
  2. While salad is cooling, in a food processor or blender, add the peeled garlic clove and pulse for 30 seconds up to 1 minute.
  3. Add all the herbs, lemon juice, lemon zest, cumin, paprika, and salt into the food processor or blender . Pulse until the mixture is well combined but not completely smooth. 
  4. With the processor at a low speed, slowly stream the oil until a sauce starts to form. Taste, and adjust seasoning.
  5. Remove salad from fridge, pour the sauce over the quinoa salad, and mix well. Serve immediately.

 Note: The salad can be stored in an airtight container for up to four days


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