Name: One Pot Moroccan-Inspired Chickpea Quinoa Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Moroccan
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, to taste; 1 cup uncooked quinoa; 2 cups vegetarian broth (or water); 1 (15 ounce) can chickpeas, rinsed and drained; 2/3 cup dried cranberries; 1/3 cup finely diced flat leaf parsley; ½ cup sliced toasted almonds

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Introduction

This One Pot Moroccan-Inspired Chickpea Quinoa Salad is a flavorful and wholesome dish that combines spices, protein, and vibrant ingredients in a single pot. It’s perfect for a nutritious lunch or dinner and comes together quickly with minimal cleanup.

A white ceramic bowl filled with a colorful quinoa salad sits on a white marbled surface. The salad has three main layers: fluffy golden quinoa mixed with light yellow chickpeas forming the base, scattered deep red dried cranberries mixed within, and topped with thin, pale beige sliced almonds and bright green chopped parsley. A silver spoon is partially sunk into the salad, and some salad ingredients and parsley leaves are scattered around the bowl. Smaller white bowls with sliced almonds and parsley are placed nearby. photo taken with an iphone --ar 4:5 --v 7

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
2/3 cup dried cranberries
1/3 cup finely diced flat leaf parsley
½ cup sliced toasted almonds

Instructions

Step 1: 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 30 seconds more to release the spices’ aromas.
Step 2: Add the vegetarian broth (or water) and quinoa to the pot. Bring the mixture to a boil, then cover, reduce heat to low, and cook for exactly 15 minutes. After cooking, remove from heat and fluff the quinoa with a fork.
Step 3: Stir in the rinsed chickpeas, dried cranberries, and finely diced parsley until well combined. Taste and adjust seasonings with additional salt and pepper if needed.
Step 4: Garnish the salad with toasted sliced almonds and extra parsley before serving. This dish serves 4.

Tips & Variations

To toast almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
For added texture, toss in some chopped cucumber or roasted red peppers.
Substitute dried cranberries with raisins or chopped dried apricots for a different fruity note.
Use chicken broth instead of vegetarian broth for a non-vegetarian version.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The salad tastes great cold or at room temperature. To reheat, microwave briefly until warm, stirring occasionally.

How to Serve

A large shallow white bowl filled with a mix of yellow quinoa, light beige chickpeas, dark red dried cranberries, and green chopped parsley, creating a textured and colorful layered salad; the top layer is garnished with thin, pale toasted almond slices scattered evenly. A silver spoon rests inside the bowl on the left side. In the background, two smaller white bowls hold more of the salad and extra almond slices, all set on a white marbled surface with some almond slices and parsley leaves scattered around, soft natural light highlighting the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad gluten-free?

Yes, quinoa is naturally gluten-free, and all other ingredients in this recipe are gluten-free as well. Just ensure your broth is labeled gluten-free to avoid cross-contamination.

Can I prepare this salad ahead of time for meal prep?

Absolutely! This salad holds up well for several days and is perfect for meal prep. Store portions in individual containers or mason jars for easy grab-and-go lunches.