One Pot Morroccan Chickpea Quinoa Salad



1 yellow onion, diced

1 teaspoon ground turmeric

½ teaspoon cumin

½ teaspoon cinnamon

Freshly ground black pepper

1 cup uncooked quinoa

2 cups vegetarian broth (or water)

2 cups of cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained

⅔ cup dried cranberries

⅓ cup finely diced flat leaf parsley

½ cup sliced toasted almonds


In a large pot, sauté onion over medium-high heat until translucent. Add a little water or broth to prevent sticking/burning.


Add turmeric, cumin, cinnamon, and pepper and sauté for 30 seconds.


Add in broth (or water) and quinoa; bring mixture to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes remove from heat and fluff with a fork.


Stir in chickpeas, cranberries and parsley. Garnish with toasted almonds and extra parsley.


Adapted from: ambitiouskitchen.com

Washington, DC

rooteddish@gmail.com

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