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One Pot Moroccan-Inspired Chickpea Quinoa Salad Recipe

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4.1 from 7 reviews

A vibrant one-pot Moroccan-inspired chickpea quinoa salad combining warm spices, tender quinoa, protein-packed chickpeas, and a medley of cranberries, parsley, and toasted almonds for a delicious and healthy meal perfect for lunch or light dinner.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Base Ingredients

  • ½ tablespoon coconut oil
  • 1 medium yellow onion, diced
  • 1 cup uncooked quinoa
  • 2 cups vegetarian broth (or water)
  • 1 (15 ounce) can chickpeas, rinsed and drained

Spices & Seasonings

  • 1 teaspoon ground turmeric
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon salt, plus more to taste
  • Freshly ground black pepper

Add-ins & Garnish

  • ⅔ cup dried cranberries
  • ⅓ cup finely diced flat leaf parsley
  • ½ cup sliced toasted almonds

Instructions

  1. Sauté the onion and spices: Add 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 turmeric, cumin, cinnamon, salt, and freshly ground black pepper; cook for an additional 30 seconds to release the spices’ aromas.
  2. Cook the quinoa: Pour in the vegetarian broth or water and add the uncooked quinoa. Bring the mixture to a boil, then cover, reduce heat to low, and simmer for 15 minutes until quinoa is tender and liquid absorbed.
  3. Fluff and combine: Remove the pot from heat and fluff the quinoa with a fork. Stir in the rinsed chickpeas, dried cranberries, and finely diced parsley until well combined.
  4. Adjust and garnish: Taste the salad and adjust the seasoning with additional salt and pepper if needed. Garnish with toasted sliced almonds and extra parsley before serving.
  5. Serving suggestion: Serve warm or chilled. For meal prep, place the salad in mason jars or containers, topping each with toasted almonds to retain crunch.

Notes

  • This salad can be served warm or cold, making it adaptable for any season.
  • Use vegetable broth for extra flavor, or water for a lighter option.
  • To toast almonds, place them in a dry skillet over medium heat and cook, stirring frequently until golden and fragrant, about 3-5 minutes.
  • Substitute dried cranberries with chopped dried apricots or raisins for variation.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Moroccan-inspired
  • Diet: Vegetarian

Find it online: https://avascooking.com/one-pot-moroccan-inspired-chickpea-quinoa-salad-recipe/