One Pot Moroccan-Inspired Chickpea Quinoa Salad
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.96 out of 5 stars
(73)
Ingredients
4 servings
- ½ tablespoon coconut oil
- 1 medium yellow onion, diced
- 1 teaspoon ground turmeric
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 cup uncooked quinoa
- 2 cups vegetarian broth (or water)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2/3 cup dried cranberries
- 1/3 cup finely diced flat leaf parsley
- 1/2 cup sliced toasted almonds
How would you rate this recipe?
Preparation
Step 1
Add coconut oil to a large pot and place over medium heat. Once oil is hot add in onion and sauté until onion is translucent, about 3-5 minutes. Stir in the following spices: turmeric, cumin, cinnamon and salt and pepper; cook for 30 seconds more.
Step 2
Next add in broth (or water) and quinoa; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork.
Step 3
Stir in chickpeas, cranberries and parsley to the quinoa and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds and extra parsley. Serves 4.
Step 4
To serve: Place in mason jars or meal prep containers for lunch throughout the week. Garnish with extra toasted almonds.
Step 5
Save recipe for the next time?
