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!
Servings 4 servings
Calories 448cal
Ingredients
- 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
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. Stir in the following spices: turmeric, cumin, cinnamon and 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 exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork.
- 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.
- To serve: Place in mason jars or meal prep containers for lunch throughout the week. Garnish with extra toasted almonds.
Notes
See the full post for tips, tricks & ways to customize this quinoa salad!
Nutrition
Serving: 1serving (based on 4) | Calories: 448cal | Carbohydrates: 70.2g | Protein: 16.5g | Fat: 13.8g | Saturated Fat: 1.9g | Fiber: 12.7g | Sugar: 16.1g