Sweet & savory 30-minute Moroccan chickpea quinoa salad made in one pot. Delicious flavors and the perfect vegetarian meal to prep for lunch!
INGREDIENTS
½ tablespoon coconut oil
1 medium yellow onion, diced
1 teaspoon ground turmeric
½ teaspoon cumin
½ 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
⅔ cup dried cranberries
⅓ cup finely diced flat leaf parsley
½ 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.
