This sweet & savory 30-minute Moroccan-inspired chickpea quinoa salad made in one pot. This vegan chickpea quinoa salad recipe packs plenty of plant-based protein and delicious, global flavours from cumin, turmeric and cinnamon. The perfect vegetarian meal to prep for lunch!

 

PREP TIME 5 MINUTES
COOK TIME 25 MINUTES
TOTAL TIME 30 MINUTES
SERVES 4

IngredientsMoroccan salad

  • ½ tablespoon avocado 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 or raisins
  • 1/3 cup finely diced flat leaf parsley
  • 1/2 cup sliced toasted almonds

Instructions

  1. Add avocado oil to a large pot and place over medium heat. Once oil is hot add in onion and sauté until onion is translucent, about 3-5 minutes. Stir in the following spices: turmeric, cumin, cinnamon and salt and pepper; cook for 30 seconds more.
  3. Stir in chickpeas, cranberries and parsley to the quinoa and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds and extra parsley.
  4. To serve: Place in mason jars or meal prep containers for lunch throughout the week. Garnish with extra toasted almonds.