Description
Sweet and savory Moroccan-inspired chickpea quinoa salad made in one pot. This 30-minute vegan quinoa salad is packed with plant-based protein and warm spices like cumin, turmeric, and cinnamon, making it perfect for lunch meal prep or a light vegetarian dinner.
Ingredients
- 1/2 tablespoon coconut oil
- 1 medium yellow onion, diced
- 1 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 1/2 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
- 2/3 cup dried cranberries
- 1/3 cup finely diced flat leaf parsley
- 1/2 cup sliced toasted almonds
Instructions
- Add the coconut oil to a large pot and place over medium heat.
- Once the oil is hot, add the diced onion and sauté until translucent, about 3-5 minutes.
- Stir in the turmeric, cumin, cinnamon, salt, and a few grinds of black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
- Add the quinoa and vegetable broth (or water) to the pot and bring to a boil.
- Cover, reduce the heat to low, and cook for exactly 15 minutes.
- Remove from the heat and fluff the quinoa with a fork.
- Stir in the chickpeas, dried cranberries, and parsley until well combined.
- Taste and adjust the seasoning with extra salt and pepper if needed.
- Serve topped with toasted almonds and extra parsley if desired.
- For meal prep, divide into mason jars or airtight containers and garnish with extra toasted almonds before serving.
Notes
- This salad is excellent for meal prep and can be stored in the fridge for several days.
- You can customize it by adding roasted vegetables, chopped cucumber, or a squeeze of lemon for extra freshness.
- Use vegetable broth instead of water for more flavor.
- Toast the almonds before adding for the best texture and nutty flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Salad, Main Course, Lunch
- Method: One Pot, Stovetop
- Cuisine: Moroccan-Inspired