One Pot Moroccan-Inspired Chickpea Quinoa Salad Recipe
This One Pot Moroccan-Inspired Chickpea Quinoa Salad is a vibrant and flavorful dish combining fragrant spices, protein-packed chickpeas, and nutty quinoa. It’s a delicious and nutritious vegetarian meal perfect for meal prep or a satisfying lunch, featuring a blend of turmeric, cumin, cinnamon, and bright cranberries with a crunchy almond garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Scale
Salad Base
- 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)
Add-ins & Garnish
- 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
- Sauté Onions and Spices: Heat coconut oil in a large pot over medium heat. 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’ aromas.
- 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 until the quinoa is tender and the liquid is absorbed.
- Fluff and Combine: Remove the pot from heat and fluff the quinoa with a fork. Stir in the rinsed and drained chickpeas, dried cranberries, and finely diced parsley. Mix gently until everything is evenly combined.
- Season and Garnish: Taste the salad and adjust the seasoning with additional salt and pepper if necessary. Garnish with sliced toasted almonds and extra parsley before serving.
- Serve and Store: Serve immediately or transfer to mason jars or meal prep containers for easy lunches throughout the week. Enjoy cold or at room temperature.
Notes
- Use vegetarian broth for enhanced flavor or water for a lighter dish.
- Adjust spices based on your preference for warmth and earthiness.
- To toast almonds, place them in a dry skillet over medium heat and stir for 2-3 minutes until golden and fragrant.
- This salad can be served as a main or a side dish and stored refrigerated for up to 4 days.
- Optional additions include chopped cucumber or a squeeze of fresh lemon juice for brightness.
Keywords: Moroccan chickpea quinoa salad, vegetarian quinoa salad, one pot salad, healthy quinoa recipe, easy quinoa lunch, chickpea salad, Moroccan spices, turmeric quinoa
