One Pot Moroccan Chickpea Quinoa Salad
 
Prep time
Cook time
Total time
 
Sweet & savory 30-minute Moroccan chickpea quinoa salad made in one pot. Delicious flavors and the perfect vegetarian meal to prep for lunch!
Author:
Recipe type: Salad, Gluten Free, Vegan
Serves: 4
Ingredients
  • ½ tablespoon coconut oil
  • 1 medium yellow onion, diced
  • 1 teaspoon ground turmeric
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • 1/2 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
  • ⅔ cup dried cranberries
  • ⅓ cup finely diced flat leaf parsley
  • ½ cup sliced toasted almonds
Instructions
  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.
Nutrition Information
Serving size: 1/4th Calories: 448 Fat: 13.8 Saturated fat: 1.9g Carbohydrates: 70.2g Sugar: 16.1g Fiber: 12.7g Protein: 16.5g
Recipe by Ambitious Kitchen at https://www.ambitiouskitchen.com/moroccan-chickpea-quinoa-salad/