One Pot Moroccan-Inspired Chickpea Quinoa Salad
Sweet & savory 30-minute Moroccan-inspired chickpea quinoa salad made in one pot. This vegan chickpea quinoa salad recipe packs plenty of plant-based protein and delicious, global flavors from cumin, turmeric and cinnamon. The perfect vegetarian meal to prep for lunch!
Ingredients
- ½ tablespooncoconut oil
- 1 mediumyellow onion, diced
- 1 teaspoonground turmeric
- ½ teaspooncumin
- ½ teaspooncinnamon
- ½ teaspoonsalt, plus more to taste
- freshly ground black pepper
- 1 cupuncooked quinoa
- 2 cupsvegetarian broth (or water)
- 1can chickpeas, rinsed and drained
- ⅝ cupdried cranberries
- ⅓ cupfinely diced flat leaf parsley
- ½ cupsliced toasted almonds
Directions
- 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.
- 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.
- 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.
- 4
To serve: Place in mason jars or meal prep containers for lunch throughout the week. Garnish with extra toasted almonds.