Moroccan-Inspired Carrot and Quinoa Salad with Baked Salmon

A touch of ginger and a few spices are added to a simple lemon-dijon vinaigrette, adding warmth to this easy carrot salad. It's the perfect salad for lunch the next day as the flavours soften into one another as it sits.

Meal Prep


  • Start by preheating the oven to 180 degrees fan bake.
  • Cook quinoa as per packet instructions.
  • Prepare the carrot, sunflower seeds, raisins, mint and coriander.
  • Make the dressing.
  • Combine the salad ingredients.
  • Cook the salmon.
  • Serve up and enjoy!


  • The Morrocan-inspired carrot salad is great for lunch the next day so make a little extra and serve it with smoked salmon or grilled chicken for an easy lunch on the go.

Meal prep guide -  if you followed the meal prep guide you would have cooked the quinoa, toasted the sunflower seeds and made the dressing.

This recipe serves four, if you’re cooking for two simply halve the recipe. To prevent food waste we recommend using two small carrots.



  • ½ cup quinoa
  • 3 carrots (julienned or grated)
  • ⅓ sunflower seeds (toasted)
  • ¼ cup raisins
  • ½ cup mint
  • ½ cup coriander


  • ¼ cup olive oil
  • 1 small shallot (finely diced)
  • 1 lemon (juice and zest)
  • 1 tsp dijon mustard
  • 1 tsp ginger (finely grated)
  • 1 tsp maple syrup
  • ½ tsp cumin
  • ½ tsp turmeric
  • ½ tsp chilli flakes
  • Pinch of Salt and pepper


  • 600g salmon fillets
  • Salt and pepper
  1. Start by preheating the oven to 180 degrees, fan bake.
  2. Cook quinoa as per packet instructions. Once cooked, remove it from the heat and allow it to cool before adding it to the salad.
  3. To a large salad bowl, add the grated carrot, sunflower seeds, raisins, mint and coriander.
  4. To a jar or small bowl, add all of the dressing ingredients and shake or mix until emulsified; set aside.
  5. Add the cooled quinoa to the salad, then pour over the dressing and toss well to combine; set aside while you cook the salmon.
  6. Place the salmon onto a lined baking tray and season with salt and pepper. Pop it into the oven for 10-15 minutes or until cooked a flakey.
  7. Serve the salmon with the Moroccan-inspired carrot salad with optional feta and pickled onion.


  • Add finely sliced red cabbage

  • Add finely sliced kale.

  • Add grated or julienned beetroot.


  • Swap salmon for our oregano chicken.

  • For a vegetarian option, omit the salmon and add 1 tin of chickpeas (rinsed and drained) to the salad or alternatively, you could add our crispy chickpeas and a side of honey and thyme halloumi.


  • Swap sunflower seeds for roasted pistachios or almonds.

  • Swap quinoa for freekeh or barley.
  • Add feta.