One Pot Moroccan-Inspired Chickpea Quinoa Salad Recipe
This one-pot Moroccan-inspired chickpea quinoa salad is a flavorful and wholesome dish combining spiced quinoa with hearty chickpeas, sweet cranberries, fresh parsley, and crunchy toasted almonds. Perfect for a nutritious lunch or light dinner, this salad is easy to prepare and packed with vibrant flavors and textures that transport you to North Africa with every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Main 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
- ⅔ cup dried cranberries
- ⅓ cup finely diced flat leaf parsley
- ½ cup sliced toasted almonds
Instructions
- Sauté Aromatics 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, cooking the spices for an additional 30 seconds to release their fragrant aroma.
- Cook Quinoa: Pour in the vegetarian broth or water and add the quinoa. Bring the mixture to a boil, then cover the pot, reduce the heat to low, and simmer for exactly 15 minutes, allowing the quinoa to cook and absorb all the flavorful liquid.
- Fluff and Mix Salad: Remove the pot from heat after the quinoa is cooked. Fluff it with a fork to separate the grains. Stir in the rinsed chickpeas, dried cranberries, and diced fresh parsley thoroughly until everything is well combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Garnish the salad with sliced toasted almonds and extra parsley for added crunch and freshness. Serve warm or at room temperature. For meal prep, portion the salad into mason jars or containers and enjoy throughout the week.
Notes
- You can substitute vegetarian broth with vegetable broth or water for a milder flavor.
- To toast almonds, heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.
- This salad can be served warm or chilled based on your preference.
- For extra protein, consider adding grilled chicken or feta cheese if not keeping vegetarian.
- Adjust the amount of spices according to your taste preference for more or less heat and aroma.
