One Pot Moroccan Chickpea Quinoa Salad (vegan, gluten-free)
This one pot Moroccan chickpea quinoa salad is flavorful, delicious, and perfect for meal prep. It is a great dish to bring to parties too!
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Ingredients
- 1/2 tbsp coconut oil
- 1/2 large onion, diced
- 1/2 tbsp minced garlic
- 1 tsp ground turmeric
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp salt, plus more to taste
- Freshly ground black pepper
- 1 cup uncooked quinoa
- 2 cups vegetarian broth (or water, but it won’t be as flavorful)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2/3 cup dried cranberries
- 1/2 cup finely diced flat leaf parsley (I added some cilantro into it too!)
- 1/2 cup sliced toasted almonds
Instructions
- 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. Add in the garlic and cook for 1 more minute. Stir in the following spices: turmeric, cumin, cinnamon, salt, and pepper. Cook for 30 seconds more.
- Next add in broth (or water) and quinoa. Bring mixture to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a spatula or wooden spoon.
- Stir in chickpeas, cranberries and parsley/cilantro to the quinoa and mix until well-combined. Taste and adjust seasonings. Top with toasted almonds and extra parsley. Enjoy! (recipe adapted from Ambitious Kitchen)
Servings: 4