Description
Sweet & savory 30-minute Moroccan-inspired chickpea quinoa salad made in one pot. This vegan quinoa salad is packed with plant-based protein and warm global spices like cumin, turmeric, and cinnamon. Perfect for meal prep lunches!
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 over medium heat. Once hot, add onion and sauté until translucent, about 3–5 minutes.
- Stir in turmeric, cumin, cinnamon, salt, and pepper; cook for 30 seconds.
- Add broth and quinoa. Bring to a boil, then cover, reduce heat to low, and cook for exactly 15 minutes.
- Remove from heat and fluff quinoa with a fork.
- Stir in chickpeas, cranberries, and parsley until well combined.
- Taste and adjust seasoning. Garnish with toasted almonds and extra parsley before serving.
Notes
- See the full post for tips, tricks, and customization ideas.
- Great for meal prep—store in mason jars or containers for easy lunches.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Salad, Main Dish
- Method: One Pot
- Cuisine: Moroccan-Inspired