One Pot Moroccan-Inspired Chickpea Quinoa Salad Recipe
A vibrant and hearty one-pot Moroccan-inspired chickpea quinoa salad featuring fragrant spices, nutritious quinoa, tender chickpeas, sweet cranberries, and crunchy toasted almonds. Perfect for a wholesome lunch or light dinner, this recipe combines bold flavors and easy meal prep in one pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Moroccan-inspired
- Diet: Vegetarian
Ingredients
Main Ingredients
- ½ tablespoon coconut oil
- 1 medium yellow onion, diced
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
- 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 Onion and Spices: Heat the coconut oil in a large pot over medium heat until 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 for an additional 30 seconds to release the spices’ aroma.
- Cook Quinoa: Add the vegetarian broth (or water) and uncooked quinoa to the pot. Bring to a boil, then cover with a lid and reduce heat to low. Let it cook for exactly 15 minutes until the quinoa is tender and liquid is absorbed.
- Fluff Quinoa and Combine Ingredients: Remove the pot from heat and fluff the quinoa with a fork. Stir in rinsed chickpeas, dried cranberries, and diced parsley until well combined.
- Adjust Seasonings and Garnish: Taste the salad and adjust salt and pepper as desired. Garnish the salad with sliced toasted almonds and extra parsley before serving or packing for meals.
Notes
- You can substitute vegetable broth with water for a lighter flavor.
- For a nuttier quinoa texture, toast the dry quinoa in the pot before adding liquid.
- To keep almonds crunchy, add them just before serving or store separately if meal prepping.
- This salad keeps well refrigerated for up to 4 days, making it excellent for meal prep.
- Feel free to add other fresh herbs such as cilantro or mint for added freshness.
