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One Pot Moroccan-Inspired Chickpea Quinoa Salad Recipe

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3.9 from 73 reviews

This One Pot Moroccan-Inspired Chickpea Quinoa Salad is a vibrant, nutritious dish combining aromatic spices with wholesome ingredients. Featuring quinoa cooked with turmeric, cumin, and cinnamon, combined with chickpeas, dried cranberries, fresh parsley, and toasted almonds, it delivers a delicious balance of savory, sweet, and crunchy textures. Perfect for meal prep or a light lunch, this salad is both hearty and refreshing.

  • Total Time: 30 minutes
  • Yield: 4 servings

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

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

Add-ins and Garnishes

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

Instructions

  1. Heat the oil and sauté the onion: 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, stirring occasionally.
  2. Add spices: Stir in the ground turmeric, cumin, cinnamon, salt, and freshly ground black pepper. Cook the spices with the onions for 30 seconds to enhance their aroma and flavor.
  3. Cook the quinoa: Pour in the vegetarian broth (or water) and add the uncooked quinoa. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to low, and simmer for exactly 15 minutes.
  4. Fluff quinoa and add mix-ins: After 15 minutes, remove the pot from heat. Fluff the quinoa gently with a fork to separate the grains.
  5. Combine salad ingredients: Stir in the rinsed chickpeas, dried cranberries, and finely diced parsley until everything is well combined. Taste and adjust seasoning with extra salt or pepper if needed.
  6. Garnish and serve: Sprinkle the salad with sliced toasted almonds and additional parsley for garnish. Serve warm or at room temperature. Store leftovers in mason jars or meal prep containers for meals throughout the week.

Notes

  • Use vegetarian broth for deeper flavor or water for a lighter option.
  • To toast almonds, dry roast them in a skillet over medium heat until golden and aromatic, about 3-5 minutes.
  • This salad can be served warm or chilled, making it versatile for any season.
  • If you prefer a gluten-free option, confirm quinoa is processed in a gluten-free facility.
  • For extra protein, you can add grilled tofu or chicken if not vegetarian.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Moroccan-inspired
  • Diet: Vegetarian

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